Yellow Split Pea-Coconut Soup

Yellow split peas

Dishes in southern India frequently include the use of coconut. You can enjoy this soup recipe on its own or serve it as a South Indian “sambar” or “kootu” over rice. Recipe from Coconut Oil for Health and Beauty* by Cynthia and Laura Holzapfel (Book Publishing Co.), reprinted by permission.

Serves: 4

  • 1 cup yellow split peas
  • 4 cups water
  • ¼ cup coconut oil
  • 1 teaspoon turmeric
  • ½ teaspoon ground ginger
  • ½ teaspoon cumin seeds
  • 1 medium onion, chopped
  • 1 tablespoon chopped fresh garlic
  • ½ cup grated coconut

Simmer the split peas in the water until soft and breaking apart, about 45 minutes.

Heat the coconut oil in a separate medium sauté pan, and add the turmeric, ginger, and cumin seeds, stirring until the seeds just begin to pop. Turn the heat down to low and sauté the chopped onion and garlic until lightly brown. Toss in the grated coconut and combine.

Add the sautéed mixture to the split peas, bring to a simmer, and serve.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

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One comment on “Yellow Split Pea-Coconut Soup

  1. Ali

    I’ve been pretty much eanitg boca burgers and chik’n nuggets for the past month and its getting old. What’s your favorite tastey (yet healthy) vegan recipe that doesn’t require too many exotic ingredients?hmm, a little iffy with rice, aren’t they bad calories whole grain might work IDK

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