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Nutrition Facts
Serving Size 1 (561g) Recipe makes 6 servings The following items or measurements are not included below: vegetable stock powder
Calories 303
Calories from Fat 12		(3%)
Amount Per Serving		%DV
	Total Fat 1.3g	2%
	Saturated Fat 0.2g	1%
	Monounsaturated Fat 0.3g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 55mg		2%
Potassium 1165mg		33%
Total Carbohydrate 59.6g		19%
	Dietary Fiber 15.6g	62%
	Sugars 6.5g
Protein 16.1g		32%
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Punjabi Pea and Mint Soup

Recipe #175104 | 2½ hours | 20 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Chef #302958
Jun 27, 2006

I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt.

SERVES 6 -8 (change servings and units)

Ingredients

1/2 cup split peas (green)
1/2 cup yellow split peas
1/2 cup dried whole peas
1/2 cup red lentil
1 leek, finely chopped
2 large potatoes, cubed
3 large carrots, sliced
1 stalk celery, finely sliced
4 teaspoons vegetable stock powder
8 cups water
2 garlic cloves, minced
2 tablespoons curry powder (buy it or make your own)
1/4 cup fresh mint, finely chopped
salt and pepper, to taste

Directions

1
Rinse lentils and peas, and add to stock pot with vegetables and water.
2
Add garlic, spices and stock powder and bring to the boil.
3
Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
4
Add freshly chopped mint and season with salt and pepper. Stir and serve.