Yellow Split Pea Soup

Ingredients for  6  Servings

• 2 tbsp

  Vegetable oil
• 2 tsp

  Cumin seeds
• 2 tsp

  Black mustard seeds
• 1

  Brown onion, finely chopped
• 1 thumb-sized piece

  Fresh root ginger or galangal, peeled and finely grated, or ¼ tsp ground ginger
• 4

  Garlic cloves, crushed
• 2 tsp

  Garam masala
• 1 tsp

  Ground turmeric
• ½ tsp

  Chilli powder
• 250g

  Dried yellow split peas
• ½

  Vegetable stock cube
• 400ml tin

  Coconut milk
• A few handfuls

  Greens (such as shredded kale or swiss chard, kalettes, baby spinach or frozen spinach)
• -

  Salt

Approximate Times

• Preparation :

  Less than 30 minutes
• Cooking :

  1 to 2 hours

Method

1. Heat the oil in a large, heavy-based pan over a medium–low heat. Add the cumin and mustard seeds and toast until the mustard seeds begin to pop. Add the onion and cook for 7–10 minutes, stirring occasionally, until lightly golden-brown.
2. Stir in the ginger and garlic and cook for 1 minute. Add the garam masala, turmeric and chilli powder and stir briefly. Add the split peas and 1.5 litres water, crumble in the stock cube and stir. Bring to the boil over a high heat, then reduce the heat to a simmer. Put a lid on the pan, leaving it slightly ajar, and simmer for 40–50 minutes, or until the split peas are cooked through.
3. Add the coconut milk and simmer until the soup thickens slightly, or until it reaches your desired consistency. Taste and season with salt, if needed. Stir in the greens and cook until they wilt (if using frozen spinach, cook until it thaws). Serve immediately.