Punjabi Pea and Mint Soup |
|
 |
Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 8 |
|
I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt. Ingredients:
1/2 cup split peas (green) |
1/2 cup yellow split peas |
1/2 cup dried whole peas |
1/2 cup red lentil |
1 leek, finely chopped |
2 large potatoes, cubed |
3 large carrots, sliced |
1 stalk celery, finely sliced |
4 teaspoons vegetable stock powder |
8 cups water |
2 garlic cloves, minced |
2 tablespoons curry powder (buy it or make your own) |
1/4 cup fresh mint, finely chopped |
salt and pepper, to taste |
Directions:
1. Rinse lentils and peas, and add to stock pot with vegetables and water.
2. Add garlic, spices and stock powder and bring to the boil.
3. Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
4. Add freshly chopped mint and season with salt and pepper. Stir and serve.
|
|