Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons ghee (clarified butter, or vegetable oil)
  • 1 teaspoon yellow mustard seeds
  • 1 teaspoon cumin seeds
  • ¼ teaspoon ground turmeric
  • 1 tablespoon garam masala
  • 2 - 3 Serrano peppers (red Fresno, or jalapeno peppers, stemmed, and cut in half lengthwise)
  • 1 cup thinly sliced leeks
  • 1 tablespoon minced garlic
  • 2 teaspoons minced ginger
  • 1 ½ cups yellow split peas
  • 6 cups vegetable broth or water
  • 2 tablespoons lime juice
  • 2 tablespoons coconut milk (full fat)
  • ¾ cup diced Roma tomatoes
  • ¼ cup chopped fresh cilantro

Instruction

  • Heat the ghee over medium-high heat and add the mustard and cumin seeds. Sauté the seeds until they begin to pop, about 1 minute. Add the turmeric, garam masala and peppers. Cook an additional 2 minutes until very aromatic.
  • Add the leeks, garlic and ginger. Stir to coat, and cook for 10 minutes. Add the split peas and broth, and cook for 45 minutes or until the pulses are tender. Remove the peppers from the soup, and partially purée so the only half of the soup is puréed.
  • Stir in the lime juice, coconut milk, and tomatoes. Garnish with chopped cilantro.