Spiced Coconut Tomato Split Pea (Printable Version)
Aromatic green split peas with tomatoes, coconut milk and warm spices — creamy, nourishing and filling.
# What You'll Need:
→ Legumes
01 - 1 1/2 cups dried green split peas, rinsed
→ Aromatics & Vegetables
02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 2 medium carrots, diced
06 - 2 celery stalks, diced
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) diced tomatoes
09 - 1 small green chili, finely chopped (optional)
→ Spices
10 - 1 1/2 teaspoons ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - 1/2 teaspoon black pepper
16 - 1 1/2 teaspoons salt, more to taste
→ Liquids
17 - 1 can (14 oz) full-fat coconut milk
18 - 5 cups vegetable broth
→ Finishing & Garnish
19 - Juice of 1 lime
20 - 1/4 cup fresh cilantro, chopped
21 - Toasted coconut flakes (optional)
# How To Make:
01 - In a large pot or Dutch oven, heat a splash of oil over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in the garlic, ginger, red bell pepper, and green chili if using. Cook for 2 minutes until fragrant.
03 - Add cumin, coriander, turmeric, smoked paprika, cayenne if using, black pepper, and salt. Stir constantly for 1 minute to bloom the spices and release their oils.
04 - Pour in the rinsed split peas, diced tomatoes with their juices, coconut milk, and vegetable broth. Stir well to combine everything evenly.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 55 to 65 minutes, stirring occasionally, until the split peas are tender and the soup has thickened.
06 - Taste and adjust salt as needed. Stir in the lime juice and half of the chopped cilantro.
07 - Ladle into bowls. Garnish with the remaining cilantro and toasted coconut flakes if desired.
# Expert Advice:
01 -
- It turns basic pantry staples into something that tastes like you spent all day on it.
- The coconut milk makes it velvety without any cream or dairy.
- Leftovers actually taste better the next day, so making a big batch is always a good idea.
02 -
- Split peas sometimes have small stones hidden in them, so spread them on a plate and look through before rinsing.
- If the soup gets too thick as it sits, add a splash of broth or water when reheating to loosen it back up.
03 -
- Toasting the spices for that one minute before adding liquid is the single step that transforms this from good to restaurant quality.
- Use full fat coconut milk and do not skimp on the lime juice at the end, because the two together create the richness and brightness that make people ask for the recipe.