Split Pea and Red Pepper Soup with Sizzled Spices

Preparation info
  • Serves


    • Difficulty


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By Christine McFadden

Published 2008

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This is a colourful mix of soupy yellow split peas and roasted sweet red pepper spiked with green chillies, lemon juice and fresh coriander. A tempering of sizzled cracked black peppercorns, cloves and green cardamom adds the finishing touch.


  • vegetable oil 4 tbsp
  • mustard seeds 1 tsp
  • onion


Heat 1 tablespoon of the oil in a large saucepan over medium-high heat. Add the mustard seeds then, once they begin to pop, reduce the heat to medium and stir in the onion, tomato and chillies. Cook, stirring, for another minute, then add the garlic, turmeric and paprika.

Drain the split pea