Copycat Amy’s Indian Golden Lentil Soup

Ingredients

• water (About 2–3 tablespoons, for water-sautéing the onion)
• 1 onion (Small onion, diced)
• 2 cloves garlic (Minced)
• 2 tbsp ginger (Minced)
• 0.5 tsp cumin seed
• 0.333 cup yellow split peas (Dry)
• 0.5 cup red lentils
• 14.5 oz diced tomatoes (One can)
• 4 cups vegetable broth
• 1 cup carrots (Chopped; about 3 carrots)
• 2 tbsp apple cider vinegar
• 1 tsp maple syrup
• 2 tbsp curry seasoning
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 0.5 tsp sea salt
• 0.25 tsp chili powder
• 0.25 tsp coriander
• 0.25 tsp black pepper

Steps

1. 1

   Heat a thin layer of about 2–3 tablespoons of water in a large saucepan over medium-high heat.

2. 2

   Add the diced onion and water-sauté for 2 minutes.

3. 3

   Add the minced garlic, minced ginger, and cumin seeds. Cook for 2 minutes.

4. 4

   Add the dry yellow split peas, red lentils, diced tomatoes, vegetable broth, chopped carrots, apple cider vinegar, maple syrup, curry seasoning, ground cumin, turmeric, sea salt, chili powder, coriander, and black pepper.

5. 5

   Return the soup to a boil. Cover the saucepan, reduce the heat to maintain a low boil, and cook for 45 minutes.

6. 6

   Before removing the soup from the heat, test a yellow split pea. It should be tender; if it is not, cook the soup for another 5–10 minutes.

7. 7

   Remove the saucepan from the heat and allow the soup to cool for 20 minutes.

8. 8

   Puree the soup in a blender until smooth, or blend it directly in the saucepan with an immersion blender.

Notes

The author notes that the soup is intended to match the smooth texture of Amy’s soup after blending. A later comment mentions pressure-cooking all ingredients for approximately 15 minutes followed by blending, but no complete pressure-cooker method is provided, so it is not included here.

Nutrition per serving

• soup
• main
• vegan
• vegetarian
• dairy-free
• gluten-free
• high-protein
• blended