Yellow Split-Pea Curry

5.0 (1 reviews)

For the Soup:
1 cup yellow split peas
Water sufficient for covering the peas
3 cups small onions, diced
1 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. minced ginger
Pinch of black-mustard seeds
2 Tbsp. ground cumin
2 Tbsp. ground coriander
1 tsp. ground cardamom
1 tsp. ground turmeric
1 tsp. salt
1/4 tsp. ground black pepper
9 cups vegetable stock
1 Tbsp. lemon juice
Salt and pepper, to taste
1/4 cup chopped fresh cilantro for garnish
10 thin lemon wedges or slices for garnish

• Sort and rinse the peas and then cover with water and set aside to soak while preparing the other ingredients.
• Sauté the onions in the olive oil over medium heat for 10 minutes. Add the garlic, ginger, and mustard seeds and sauté for 3 minutes. Stir in next 6 ingredients, sautéing for 1 minute. Add the stock, prepared peas, and the lemon juice. Bring to a boil and simmer for 1 hour. Season with the salt and pepper.
• Garnish with the cilantro and a slice of the lemon or serve the lemon wedges on the side.

For the Flavor Booster:
1 Tbsp. olive oil
2 Tbsp. minced garlic
2 Tbsp. minced ginger
1 tsp. coriander seeds
1 tsp. cumin seeds
1/2 cup water
2 Tbsp. fresh cilantro, chopped

• In a small pot or sauté pan, heat the olive oil. Sauté the garlic, ginger, coriander, and cumin until the garlic begins to brown.
• Add the water and cilantro and bring to a boil. Spoon into each serving of soup.

Makes 6 to 8 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind