Today I’m sharing a recipe for samosa split pea soup with you that was the result of a miscalculation of pantry supplies. I started to make a regular split pea soup and had all the veggies cooking. Right as I was about to add the split peas, I realized I was out of split peas. I ended up using green lentils to save the dinner. I ended up adding some Indian-inspired spices to the lentils, and that got me thinking about how samosas and split pea soup have really similar ingredients. Then the idea for samosa split pea soup was born! It’s a fusion of samosa spices and regular split pea soup.
This recipe calls for mango powder, which is a common ingredient in samosas. I ordered mine from Amazon because my grocery store didn’t have it. It’s not the end of the world if you skip it because you don’t have it. I cook a lot of Indian food, so I figured it was a worthwhile investment. You’ll also need garam masala, which is a blend of common pantry staple spices. I make my own using this recipe.
If you make this samosa split pea soup, please let us know what you think! We’d love to hear from you in the comments below, or on social media. Check out our other recipes here, and sign up for our email newsletter to get monthly updates and exclusive content!
Samosa Split Pea Soup
- 1 white onion
- 4 cloves garlic, minced
- 3 carrots
- 2 potatoes
- 2 tbsp coconut oil
- 1 1/2 tsp cumin
- 1 1/2 tbsp garam masala
- 1 1/2 tsp fennel seeds
- 1 1/2 tsp mango powder
- dash of cayenne pepper
- 2 cups dry green split peas
- 6 cups water
- Prep your veggies: dice the onion, mince the garlic, peel and dice the carrots, and peel and cut the potatoes into bite-sized chunks.
- Melt the coconut oil in a large stock pot or dutch oven over medium heat. Add the onion and a pinch of salt and cook until it starts becoming translucent, around 4 minutes.
- Add the garlic and spices and cook for 2 minutes.
- Add the carrots and potatoes and a pinch of salt and cook for another 2 minutes.
- Add the split peas and the water. Bring it to a boil, then reduce to a simmer. Cover and cook for one hour, until the split peas are soft. If you want a thinner soup, you can add a little extra water.