Curried Red Lentil and Split Pea Soup

Level up your soup game with this cozy red lentil and split pea soup! Easy to make, it’s loaded with warm and comforting flavors, creamy, with just a little bit of texture to it. One of my favorite soups (if not my favorite!) to enjoy when it’s chilly outside.

A cozy curried red lentil and split pea soup

Let’s talk about this incredible soup recipe, shall we? I’m a forever soup lover, and I always come up with new soup recipe ideas. This one was born by accident, after my husband cooked red lentils with too much water (he was supposed to make a dal). In the end, I took control over the situation, added some magic, tweaked the recipe here and there, and the all thing turned out to be super delicious.

When we both tried it, we were amazed by this hearty soup, filled with warm flavors. David claimed it was one of the best soup he ever had, and so do I. I am serious here, this soup is just WoW! So what’s the secret? Well, I’d say the right balance of spices is key! I could seriously hesitate between a chocolate treat and a second third serving of this soup (and you know how much I love chocolate!).

The ingredients

• Red lentils. I recommend organic red lentils. Rinse them under running water before using.
• Yellow split peas. Any split pea would do, but I recommend using yellow split pea to ensure a nice orange-yellow hue. Using green split pea would result in a brownish soup that is not very appealing (that still tastes delicious though). Like for red lentils, rinse them under running water before using.
• Onions + garlic + freshly grated ginger. Don’t pass on the condiments, they’re essential to this recipe and bring all the flavors to this cozy red lentil and split pea soup.

• Carrot. I use only one large tomato, thinly diced, to add some texture. If it’s pumpkin season, you could replace with about a cup of diced butternut squash instead.
• Crushed tomatoes. I used a can of crushed tomatoes and also tried the recipe with tomato sauce. Both options work very well, the crushed tomatoes only bring a little bit more texture.
• Coconut milk. It adds in creaminess. Use plain, unsweetened coconut milk.
• Curry powder + cumin. Use yellow curry powder in this recipe. As for cumin, I love to grind it just before using, but ground cumin works too.
• Salt. Don’t pass on the salt in this recipe, as it really helps to boost the spicy flavors. If the soup taste a little bland, add a little bit more salt and it should do!

Possible variations + how to serve this soup

If you happen to have red lentils only and no split peas, then double the volume of red lentils and make the soup following the recipe instructions! Same goes with split peas only. You can also use green split peas instead of yellow split peas, just be aware that the color will be a little brown~ish rather than yellow-orange. It still tastes delicious though!

I decided to serve this soup without mixing it, to get this slightly chunky texture. I loved it this way! If you have picky kids (or adults!) around, you can always decide to blend the soup, using either an electric mixer or a blender.

Whatever you decide, always serve very hot. You can complete with a homemade cheese board, and maybe a side of bread, some homemade crackers, or why not a savory granola on top. Enjoy!

More soups to cozy up to!

• Grandma’s Nourishing Lentil Soup
• Thai Sweet Potato Soup
• Pumpkin, Chestnut, and Red Lentil Soup
• Chestnut Soup with Sage
• Best Ever Ginger Lime Carrot Soup

Other recipes with red lentils:

• Easy Tomato Red Lentil Stew (Del’s favorite!)
• Red Lentil Patties (+ video)
• Red Lentil Dal with Roasted Pumpkin

Curried Red Lentil and Split Pea Soup

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• Author: Delphine Fortin
• Prep Time: 30 mins
• Cook Time: 30 mins
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Soups
• Cuisine: Healthy
• Diet: Vegan

Level up your soup game with this cozy red lentil and split pea soup! Easy to make, it’s loaded with warm and comforting flavors, creamy, with just a little bit of texture.

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Ingredients

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• 1 onion, thinly diced
• 1 large carrot, diced
• 3 cloves garlic, minced
• 1 Tablespoon olive oil
• ½ Tablespoon ginger, fresh grated
• 1 Tablespoon yellow curry powder
• ½ teaspoon ground cumin
• 1 cup (240g) crushed tomatoes
• 3 cups water or vegetable broth
• ½ cup (100g) red lentil, rinsed*
• ½ cup (125g) yellow spit peas, rinsed*
• 1 15-ounces (400 ml) can of coconut milk, unsweetened
• ½ teaspoon salt, plus more to taste

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Instructions

1. Heat olive oil in a large pot placed over medium high heat. Once oil is hot, add in onion, carrot and garlic. Saute until onions are translucent, about 3-5 minutes. Bring heat to medium low and add in ginger, curry powder, cumin, and stir together for 30 seconds.
2. Add the crushed tomatoes, red lentils, split peas, then stir in water/broth. Bring soup to boil, then reduce heat and simmer over medium low for 30 minutes or until lentils are soft and tender. About 10 minutes before the end of cooking, pour in the coconut milk, and stir well. Little by little, the soup should thicken up. (If it gets too thick for your liking, then feel free to add an extra ½ cup-1 cup water or broth.)
3. Taste and adjust seasonings as necessary, adding additional salt if needed (salt brings all the flavors together). Serve soup immediately, garnished with some freshly chopped cilantro if desired.

Notes

* It is possible to use red lentils exclusively or split peas exclusively. If doing so, use a 1 cup volume rather than ½ cup.

NB: If this soup is to make a unique meal, I would recommend doubling the ingredients for a more nourishing dish. Still healthy, and filled with warmed, hearty flavors.

Dairy-Free, Fall, Family-Friendly, Gluten-Free, Healthy, Lentils, Quick & Easy, Soups & Stews, Vegan, Vegetarian, Videos, Winter

Did you make this recipe?

Lastly, if you make this Curried Red Lentil and Split Pea Soup, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!