2 cups split green peasNote: if using a pressure cooker, the lentils will fall apart and there is no need to puree the soup. If you boil them, blend the lentils with an immersion blender once they are cooked, or puree in a food processor or blender.
1 can 15 oz tomato sauce (no salt added)
2 large garlic cloves
for creaminess take 1/2 cup milk or cream (sub for tomato sauce)
1 tsp curry powder (no salt added)
salt and pepper to taste
- Cook lentils in a pressure cooker for 2-3 whistles OR boil lentils and water together until the lentils fall apart about 30-35 minutes. If boiling, boil 2 cups of lentils in 1 quart of water. Leave the lentils in the pot, and if their is no remaining water, add about 1/2 quart as you start the soup. You can puree the soup at this step before combining the remaining ingredients.
- Next add tomato sauce. For a creamier soup, replace 1/2 of the tomato sauce with 1 cup of milk.
- Add in crushed garlic and curry powder. Adjust salt if needed.
- Simmer for about 30 minutes. Serve immediately.