Spinach & Yellow Split Peas Soup & a Free Recipe Book Giveaway

To contact us Click HERE

I first tasted this as a side dish served with banana leaf lunch. Typically in a banana leaf lunch they serve around 8+ side dishes. So some of them I eat alone without rice. As soon as I tasted this curry it stroked me that what a healthy curry that can be made as a soup.

Spinach combined with legume – yellow split peas provides complete nutrition and protein.  Spinach is ranked as one of world’s healthiest vegetable. It’s rich in vitamins (vitamin A, K & C) and minerals (Iron, magnesium, folate etc) and also a powerful anti-oxidant. It is best to eat spinach in raw form, (in salads & sandwiches) else if you are cooking spinach it has to be cooked for less than a minute to preserve its nutrition’s.I had to put some extra effort to do this post, as I’m still recovering from post holiday syndrome. Slowly getting back to my routine. I really enjoyed this holiday in Europe, wonderful weather, indulged in scrumptious food and took 1000+ photos in picturesque sights. Stay tuned I’ll share some photos with you’ll in photography page. Some of you may wonder why I’ve enjoyed weather, it’s because I come from a hot, humid 24*7 sweating weather, I love to walk outdoors, but I can’t do that here because of weather. That’s why from morning till 10pm or so, I was out enjoying 20+^C weather in Europe.
Print recipe here
IngredientsServes 2-3
2 tbsp vegetable oil (I used Indian sesame oil)1 red onion, diced4-5 green chilies, diced1 tomato, dicedFew curry leaves, roughly chopped1 tbsp minced garlic and ginger1tsp of each mustard and cumin seedsPinch of fenugreek seeds1 tsp cumin powder2 tsp coriander and curry powder50g Yellow Split Peas, soaked in water minimum for 1hour, washed and drained1 vegetable soup cube1 tbsp dried fenugreek leaves (from Indian stores) optional500ml water400ml milk or 200ml coconut cream mixed with 200ml water4 tbsp low fat yoghurt (optional)Pinch of turmeric powder100g Spinach leaves, roughly choppedSalt to taste1 tbsp lemon juice
Method
Please note that yellow split peas have to be soaked prior to making this soup. Its better if you could soak overnight, else even a minimum 1 hour is enough. More you soak it, easier and less time it takes to cook them.
Heat oil in a large pan, sauté onion, green chili, tomato and curry leaves for 2 minutes. Add garlic and ginger sauté till aromatic. Stir in mustard, fennel, fenugreek seeds and curry, cumin and coriander powder sauté for few more minutes.
Add yellow split peas, soup cube, fenugreek leaves, water, milk, yoghurt and turmeric powder, stir well, close the lid and cook for 30-40 minutes till split peas are soft.
At this stage depending on your preference you may add water to loosen the soup. Turn off heat, add salt and spinach and stir well. Sprinkle lemon juice to your taste preference and serve in soup bowls.
Check out this recipe book “Dinner Revolution” by Chef Jeff. It has super family-friendly, healthy recipes. Each recipe needs only less than 10 ingredients and takes less than 30 minutes to prepare.  There are 22 vegetarian recipes in this book and also most of them in “Simple dishes” category are vegetarian.

Click this link to download free copy.