Sometimes I think I should just quit school and start a line of vegan soups—not because I’m vegan, but because I know from shopping for vegetarians and vegans how hard it is to find vegan soups that taste good. Another option is, you know, not quitting grad school and waiting until I have my MS, RD to launch said soup line. A little credibility never hurts.
To distract myself from the demoralization that is my Biochemistry class and the looming final exam, I tested out a new recipe. Behold, Red Lentil Yellow Split Pea Soup. Enjoy!
- 1-2 tbsp olive oil
- 3-4 cloves garlic, minced
- 1 small onion
- 1 package (1 lb) dried red lentils, rinsed
- 1 package (1 lb) dried yellow split peas, rinsed
- 1 15-oz can pumpkin puree
- 1 can tomato paste
- 2-3 carrots. chopped finely
- 8 cups water (maybe more)
- salt, pepper
- lots and lots of chili powder
- red pepper flakes (don’t be shy)
- a dash of cinnamon
- a dash of garam masala
- In a large pot, sauté garlic, onion, and carrot.
- Add pumpkin and some of the water. Then add lentils and split peas and rest of the water.
- Season and bring to a boil. Lower heat and simmer on low about an hour, stirring and adjusting seasoning as needed.
- Serve over a bed or spinach or brown rice.
Note: This makes a HUGE batch of soup. Hope you have either lots of hungry mouths to feed or a spacious freezer. You could also halve the recipe.