Split pea soup is a classic Canadian comfort food. If you are Canadian, you probably remember growing up eating cans of Habitant pea soup, or maybe you still do. Simple with little else but split peas, salt, onion and maybe a few diced carrots or celery, my husband still adores split pea soups. But I can't bring myself to make something quite so basic — but I don't mind turning something basic into something extraordinary.
So this split pea soup is "Indian-ized" with Indian seasonings, but it's extra special because I also put in some plump, colorful and hearty spiced cornmeal dumplings in the soup too. This is pretty much a complete comfort meal in a bowl, and is one of the finest soups I have made in a while. The broth itself was a treat. And did I mention the dumplings? After this, you won't settle for canned split pea soup again!
I don't consider that the photos are up to par, but it's been dark here pretty much for the last few months. I trust that fellow cooks will judge the recipe without fancy photos.
|Indian-Style Split Pea Soup with Cornmeal Dumplings|
|Recipe by Lisa Turner|
Published on February 19, 2016
Split peas and vegetables simmered in a delicious, fragrant and warming Indian-seasoned broth, served with beautiful plump spiced cornmeal dumplings
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I'm sharing this with Jac's weekly Meat Free Mondays event.
Other recipes featuring split peas:
Indian-Style Split Pea Soup
Ash-e Anar ( Persian Split Pea and Pomegranate Soup )
Indian-Style Yellow Split Pea Curry (Matar Dal)
Split Pea Cilantro Dumplings in a Coconut Curry