Green Split Pea Curry Soup

Green  Split Pea Curry Soup

 We make this green split pea curry soup in our large 6-1/2 quart slow cooker.

Green Split Pea Curry Soup
Green Split Pea Curry Soup


2 lbs. Green Split Peas, dried
3 cups Onions, diced
3 cups Carrots, diced
2 cups Celery, diced
6 cloves Garlic, crushed or minced (optional)
1 tbsp. Ginger, ground
2 tbsp. Cumin, ground
2 tbsp. Coriander, ground
2 tsp. Cardamom, ground
2 tsp. Turmeric, ground
2 tbsp. Lemon Juice
1/2 tsp. Yellow Mustard, ground
Cayenne Pepper OR Hot Sauce, to taste
10 cups Water


We make this green split pea curry soup in our large 6-1/2 quart slow cooker. The recipe may be halved for a smaller cooker. It’s a good idea to either start preparing the soup early in the morning, or to start cooking the green split peas in the slow cooker the evening before, and add the other ingredients in the morning. This recipe will make about 24 cups of green split pea curry soup, and serve 8 adults as a main meal with a large tossed salad.

If you start cooking the green split pea curry soup in the morning, set the slow cooker to “high.” Preheat 10 cups of water to boiling and add to slow cooker with cover. (We heat the water 2 cups at a time in the microwave oven.)

If you start cooking the green split pea curry soup in the evening, set the slow cooker on “low,” add the cold water and green split peas, cover and let simmer on “low” overnight.

While the water is heating, sort out any unwanted material from the dried green split peas. Rinse split peas and add to the heated water in the slow cooker.

Wash and peel the onions and carrots. Dice and place in a microwaveable dish with cover. Wash and dice celery and add to the onions and carrots. Clean and crush or mince garlic and add it to the rest of the vegetables. Cover the dish and cook in the microwave oven until the vegetables are tender. (This saves cooking time.) Then add them to the slow cooker.

If you started cooking the green split peas the evening before, you can omit the precooking of the veggies, as long as they have about 4 hours to simmer with the soup in the slow cooker on “low.”

Another option is to puree the veggies in a high speed blender and add the pureed veggies to the slow cooker without preheating the veggies.

Add all the seasonings, except the lemon juice, to the slow cooker and mix well. Add more hot water, if necessary. Cover and leave on “high” setting. Stir occasionally, checking to see if more hot water is needed for desired consistency.

The slow cooker may be left on “low” setting if you will be away during the day. Make sure that there is enough water in cooker before you leave.

When split peas and veggies are soft, add the lemon juice and/or some thin lemon slices, turn the slow cooker off.

Serve with a large tossed salad and enjoy!

See all of our other vegan soup recipes:

lambrt-60The above vegan recipe is in keeping with God’s creation intent (Genesis 1:29-31): ‘Then God said, “I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground– everything that has the breath of life in it– I give every green plant for food.” And it was so. God saw all that he had made, and it was very good.’ (NIV) Let no animal suffer or die that we may live

See our Recipes Table of Contents on our archival web site for all our vegan recipes.

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