Spiced Coconut Tomato Split Pea (Printable Version)
Earthy green split peas simmered in coconut milk with warm spices and tangy tomatoes for a comforting bowl.
# What You'll Need:
→ Legumes
01 - 1½ cups (300 g) dried green split peas, rinsed and picked over
→ Aromatics & Vegetables
02 - 2 tablespoons olive oil
03 - 1 large yellow onion, finely chopped
04 - 2 large carrots, diced
05 - 3 garlic cloves, minced
06 - 1-inch piece fresh ginger, grated
07 - 1 red bell pepper, diced
08 - 1 can (14 oz) diced tomatoes, undrained
09 - 1 green chili, seeded and minced (optional)
→ Spices
10 - 1½ teaspoons ground cumin
11 - 1 teaspoon ground coriander
12 - 1 teaspoon smoked paprika
13 - ½ teaspoon ground turmeric
14 - ½ teaspoon ground cinnamon
15 - ¼ teaspoon cayenne pepper (optional)
16 - Salt and black pepper, to taste
→ Liquids
17 - 5 cups vegetable broth
18 - 1 can (14 oz) full-fat coconut milk
19 - Juice of 1 lime
→ Garnishes
20 - Fresh cilantro, chopped
21 - Toasted coconut flakes
# How To Make:
01 - Heat olive oil in a large pot over medium heat. Add the chopped onion and diced carrots, sautéing for about 5 minutes until softened and the onions turn translucent.
02 - Stir in the minced garlic, grated ginger, and diced red bell pepper. Cook for 2 minutes until fragrant and the pepper begins to soften.
03 - Add the ground cumin, coriander, smoked paprika, turmeric, cinnamon, and cayenne pepper if using. Stir continuously and cook for 1 minute to bloom the spices and release their essential oils.
04 - Add the rinsed split peas, diced tomatoes with their juices, minced green chili if desired, and vegetable broth. Bring to a rolling boil, then reduce heat to low and simmer uncovered for 50 to 60 minutes, stirring occasionally, until the peas are completely tender and the soup has thickened.
05 - Pour in the full-fat coconut milk and gently simmer for an additional 5 minutes to allow the flavors to meld. Remove from heat and stir in fresh lime juice, then season with salt and black pepper to taste.
06 - Use an immersion blender to partially purée the soup directly in the pot, leaving some texture for a hearty, rustic consistency. Skip this step if you prefer a fully chunky soup.
07 - Ladle the hot soup into bowls and garnish each serving with fresh chopped cilantro and a sprinkle of toasted coconut flakes.
# Expert Advice:
01 -
- The coconut milk and tomatoes create this silky, tangy base that tastes like it took far more effort than it actually did.
- Split peas are quietly one of the most satisfying legumes out there, filling your kitchen with an earthy warmth that makes the whole house feel like home.
02 -
- Do not skip rinsing the split peas, as stray debris and excess starch can make the soup cloudy and unpleasant.
- Adding the lime juice at the very end rather than during cooking preserves its bright, fresh character that makes the whole dish come alive.
03 -
- Toasting the spices for that one minute before adding liquid is the single step that takes this soup from good to restaurant quality, so never rush it.
- Shake the can of coconut milk vigorously before opening so it blends smoothly into the soup without clumping.