Prep:  15 min
Cook:  1hr 10min
Serves:  6
Average: 4.2 (17 votes)
Seriously good Indian soup recipe using split peas and yoghurt. Enjoy for dinner and save some leftovers for lunch too!

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Indian Caramelised Onion and Split Pea Soup
  1. Heat the oil in a saucepan over a medium low heat. Add the onions and cook gently, for 15-20 minutes or until well browned. Stir in the garlic, ginger and spices and cook for 1 minute until fragrant.
  2. Add the split peas, vegetables, stock and water to the saucepan. Bring to the boil, reduce heat and simmer covered, for 50 minutes stirring occasionally until the peas have broken down and the soup is thick. Remove from heat and stir in milk.
  3. Combine yoghurt and mint in a small bowl. Ladle the soup into serving bowls and top each with a swirl of minted yogurt.
  4. Serve soup with wholegrain bread and wedges of lemon, if desired.
Tips & Hints:
  • Taking time to caramelise the onions until soft and golden brown will give this soup a richer flavour.
  • To save time, use the slicing attachment on a food processor to slice the onions in no time.
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