Curried Split Pea & Lentil Soup – Orange & Purple Variation

Published June 21, 2012 by Vegan Derby Cat Party

As I’ve alluded to, since we moved to Fort Laudy, I’ve been slacking completely in the kitchen. With the exception of a couple Appetite for Reduction cooking kicks, it’s pretty much been non-existent. We’ve been mostly subsisting on mexican food, so not all that expensive, but after some unexpected car expenses this week, I figured I should probably get back in cooking mode, and try to stick to economical meals.

Yesterday was a rainy, gray day, and perfectly suited for a bowl of hot soup and straight outta the oven biscuits. Here I did a variation on two of my recipes: Curried Split Pea & Lentil Soup & Drop Biscuits. I adapted my soup to the veggies that needed using, and modified the flavor profile on my standard biscuits to match. It ended up being an orange & purple variation, using carrots, a tiny bit of sweet potato, purple potatoes, and sweet red onion, which was divine in this version. The biscuits got a cheezy flavor from the addition of nutritional yeast and thyme.

It’s a good thing I made such a healthy soup though, because we ate 7 of the 8 biscuits that I made. I said to Thomas “this is why we were fat when I was cooking all the time!” (In my reality being fat is keeping 2-3 pounds heavier, so don’t mind me!) Tonight I’ll reinvent it with some extra water/broth (it thickens tremendously overnight!), pearled barley and spinach.

Curried Split Pea & Lentil Soup – Red Onion & Purple Potato Variation

3 c. split peas and/or lentils, picked through & rinsed
(I used half green split peas and half red lentils)
12 c. of filtered water
2 – 3″ pieces of kombu (seaweed)

extra virgin olive oil for misting pan
1 medium red onion, roughly chopped
4 small carrots, peeled and cut into chunks
4-6 purple fingerling potatoes, peeled and cut in half
1 small sweet potato, peeled and cut into chunks

2 tbsp. good curry powder
pinch of garam masala
pinch of cumin
2 tsp. sea salt
Braggs or shoyu or tamari or red. sodium soy sauce, to taste (optional)
fresh ground pepper


1. In a large dutch oven (5.5qt) or stock pot, bring 12 c. of water, seaweed, and peas/lentils up to a boil over high heat. Skim off any foam, cover, and lower heat to simmer for 1 hour.

2. Meanwhile, prepare other ingredients. You can either chop them all very finely or pulse in a food processor. Mist a large skillet with olive oil, and raise to medium heat. Add veggies, and saute, stirring often, until they begin to soften, about 5-10 minutes. Sprinkle mixture with half of the salt, cover and sweat at low heat for 10-15 minutes.

3. Add remaining seasonings and vegetable mixture to simmering soup. After initial hour, taste and adjust seasoning & cooking time if necessary.

Veggies that needed using! Purple potatoes, carrots, sweet potato and red onion.

Prepped for the processor!


In the pan. Color coordinated.

We have soup!

Cheezy Drop Biscuits

2 c. flour of your choice (I used bread flour and thus skipped the optional gluten)
1 tbsp. vital wheat gluten, optional (extra protein, and added gluten for whole wheat flour)
1 tbsp. baking powder
1 tsp. of salt
1/4 c. nutritional yeast
pinch of thyme
fresh ground pepper

3 tbsp. non-hydrogenated vegetable shortening
1 c. of non-dairy milk

Makes 8-10 biscuits!

Preheat oven to 450*F. Prepare cookie sheet.

1. Combine dry ingredients in a large bowl. Add shortening and cut in with a pastry blender or crumble with fingers until dough looks like fine crumbls.

2. Slowly stir in milk until combined. If dough seems too dry,  add a tablespoon of water. Drop dough into evenly sized balls on prepared cookie sheet. Bake for about 10-12 minutes. They will be slightly golden on top.


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