Chana Dal Veggie Carrot Soup. Easy Split Pea Soup with turmeric, spices, carrots, cauliflower, butternut squash. 1 Pot ready within 45 minutes. Use split chickpeas (Chana Dal) or other split peas or lentils. Vegan Gluten-free Soy-free Recipe

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 45 minutes
  • Total time: 55 minutes
  • Yield: 2
  • Category: Soup
  • Cuisine: fusion, Gluten-free, Vegan

Ingredients

  • 1/2 cup chana dal (split chickpeas, washed or use yellow split peas (preferably soaked for half an hour))
  • 3 cups water
  • 1 tsp oil
  • 1/2 a medium onion chopped
  • 5 cloves of garlic (chopped)
  • 1/2 inch ginger (finely chopped)
  • 1 tsp garam masala (or use 1/2 tsp cumin + 1/2 tsp coriander)
  • 1 tsp turmeric
  • 1/4 to 1/2 tsp cayenne
  • 2 juicy tomatoes pureed (or 1 1/4 cup)
  • 1.5 cups or more veggies chopped small (I used sliced carrots, small cauliflower florets and cubed butternut squash)
  • 3/4 tsp or more salt
  • cilantro and lemon for garnish

Method

  1. Combine chana dal and water in a saucepan, partially cover and cook over medium heat for 30 mins or al dente.
  2. Heat oil in a skillet over medium heat. Add onion, garlic, ginger and cook for 5 mins.
  3. Add the spices and mix in. Cook for a minute.
  4. Add pureed tomato and bring to a boil. Add the veggies and mix in.
  5. Add to the simmering chana dal or split peas. Add 1/2 to 1 cup water and salt. Mix and cook for 15 minutes or until veggies are cooked to preference.
  6. Add a dash of lemon juice. Taste and adjust salt and heat.
  7. Garnish with cilantro and serve as a soup in a bowl or over rice or other grains of choice, or with flatbread or pita bread.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.