Curried Yellow Split Pea Stew in a Crock Pot

30 Oct


I recently tried a curry yellow split pea soup at one of my favorite local delis and was inspired to replicate it at home. My version turned into a more hearty, thick stew rather than soup, which is what I was after. This can easily be thinned out with more stock or water to make it more of a soup consistency if that’s what you’re looking for. As it is it reminds me very much of an Indian dal and pairs perfectly with grilled naan and a dollop of yogurt or a cooling raita.

Time: 15 min prep, 6+ hours cook                Serves: 6

Ingredients


  • 2 cups yellow split peas
  • 1 large onion, diced (about 2 cups)
  • 3-4 celery stalks,diced (about 1 cup)
  • 3-4 large carrots, diced (about 2 cups)
  • 4 large garlic cloves, minced (about 2 tbsp)
  • 1 tbsp cumin
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1/4 tsp cayenne pepper
  • 5 cups vegetable stock
  • 2 tsp salt (or to taste)
  • Naan bread (optional, to serve)
  • plain Greek yogurt (optional, to serve)
  • cilantro, roughly chopped (optional, to serve)

How to make it


  • Rinse split peas and soak for about 30 minutes. Drain & rinse.
  • Place onions, celery, and carrots, and garlic in crock pot. Add split peas. Sprinkle cumin, curry powder, turmeric, and cayenne pepper over top. Finally, add stock. Do not stir ingredients. Cover and cook on HIGH for 5 hours or on LOW  for 8 – 10 hours until peas are very soft.
  • Remove top, season with salt, stir and cook uncovered for an additional 30 minutes to one hour until thickened up.
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