Punjabi Pea And Mint Soup Recipes

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PUNJABI PEA AND MINT SOUP



Punjabi Pea and Mint Soup image

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.

Provided by oloschiavo

Categories     Lentil

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 14

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 of fresh mint, finely chopped
salt and pepper, to taste

Steps:

  • Rinse lentils and peas, and add to stock pot with vegetables and water.
  • Add garlic, spices and stock powder and bring to the boil.
  • Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
  • Add freshly chopped mint and season with salt and pepper. Stir and serve.

Nutrition Facts : Calories 303.4, Fat 1.3, SaturatedFat 0.2, Sodium 55.7, Carbohydrate 59.6, Fiber 15.6, Sugar 6.5, Protein 16.1

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