Are you ready to embark on a culinary journey to savor the vibrant flavors of Indian split pea soup with seared shrimp and fresh tomato relish? This tantalizing dish is a harmonious blend of earthy lentils, succulent shrimp, and zesty relish, creating a delightful symphony of textures and flavors in every spoonful. Get ready to indulge in a symphony of spices, where cumin, coriander, and turmeric dance together, and the tangy tomato relish adds a refreshing burst of acidity. So, gather your ingredients, fire up your stove, and let's dive into the art of crafting this delectable soup that will leave your taste buds craving for more.
Check out the recipes below so you can choose the best recipe for yourself!
DAL--INDIAN SPLIT PEA SOUP AND FRESH TOMATO RELISH
Provided by Food Network
Yield 4 main-course servings.
Number Of Ingredients 19
Steps:
- In a heavy-bottomed pot, melt the butter over medium heat. Add the onion, the garlic, the ginger root and the jalapeno. Saute for 2 minutes, stirring. Add the split peas, the coriander, the cumin, the celery seed, the cinnamon and the clove. Mix well. Add the chicken stock, stir again, and bring to a boil. Turn heat down to low and simmer slowly, partially covered, for about one hour, or until split peas are just soft. You may need to add more chicken stock if peas become too thick and dry.
- While soup is cooking, prepare the relish: Toss all six ingredients together in a bowl. Season to taste.
- With a wooden spoon, crush a few of the soft peas in the soup against the side of the pot. Stir well. If the soup is too thick, add a little chicken stock. Season to taste. Ladle the hot soup into four wide soup bowls. Mix in most of the tomato relish, saving about 1/4 cup. Place three shrimp in the center of each bowl. Divide the remaining tomato relish among the four bowls, placing it in the center of the shrimp. Top that with a few fresh cilantro leaves. Serve immediately.
FRESH PEA SOUP WITH SHRIMP, BASIL AND MINT
Provided by Molly O'Neill
Categories project, soups and stews, appetizer, side dish
Time 3h
Yield Six servings
Number Of Ingredients 14
Steps:
- To make the soup, saute the onion in the butter. Add the peas, toss and season. Add the broth and simmer for 40 minutes. The peas should be barely tender. Cool. Add the cream and pass through a food mill. Adjust the texture with more chicken broth (or with milk) if necessary and adjust the seasoning. Stir in the mint and refrigerate for at least 2 hours.
- To make the shrimp, toss all the ingredients together to combine well. Adjust the seasoning with salt and chili oil. Refrigerate for 1 hour.
- To serve, ladle the soup into 6 bowls with a mound of the shrimp mixture in the center of each.
Nutrition Facts : @context http, Calories 425, UnsaturatedFat 6 grams, Carbohydrate 47 grams, Fat 13 grams, Fiber 6 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 903 milligrams, Sugar 9 grams, TransFat 0 grams
UNCLE BILL'S INDIAN SPLIT PEA SOUP
I developed this recipe after spending 2 months holidaying in Fiji. Their Indian soups were just tremendous but I could not get them to tell me the ingredients.
Provided by William Uncle Bill
Categories Ham
Time 3h55m
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In a large cooking pot, add 10 cups of water and bring to boil.
- Add ham bone, bay leaves, peppercorns, whole cloves, cinnamon stick, celery including leaves, green and yellow split peas and red lentils.
- Bring to boil, reduce heat, cover and simmer for 3 hours.
- Remove from heat and let completely cool until fat gels on the top.
- Carefully skim all fat and discard.
- Remove ham bone and large ham pieces that fall off the bone and set aside.
- Leave small pieces of ham in cooking pot.
- Remove sack of cloves and cinnamon stick and discard.
- In a frying pan, heat olive oil.
- Add onion and garlic and saute' until onions are translucent.
- Transfer cooked onions to cooking pot.
- Add 8 cups of water, curry powder, turmeric, ground cumin, red hot pepper flakes, salt, carrots, and bring to boil.
- Reduce heat, cover and simmer for 1/2 hour.
- Puree' soup in batches in a food processor or blender and return to cooking pot.
- Chop ham pieces into bite size pieces and add to cooking pot.
- Adjust seasonings to taste.
- Bring soup back to boil.
- If you prefer a spicier soup, add more red hot pepper flakes or some cayenne pepper.
- Serve soup hot.
Nutrition Facts : Calories 75.3, Fat 3, SaturatedFat 0.4, Sodium 135.3, Carbohydrate 9.4, Fiber 3.3, Sugar 1.6, Protein 3.3
CURRY SPLIT PEA SOUP
We set out to make some split pea soup and thought the flavor would be improved by adding some curry to it. It's wonderful on its own or over rice.
Provided by Emily P.
Categories Soups, Stews and Chili Recipes Soup Recipes Curry Soup Recipes
Time 1h25m
Yield 20
Number Of Ingredients 15
Steps:
- In a large soup pot over medium heat, heat the olive oil, and stir in the lemon juice, garlic, carrots, onions, and celery. Cook and stir until the carrots become soft enough to break apart with a fork, about 20 minutes. Transfer the vegetables and their juices into a bowl, and refrigerate. Once slightly cool, place them into a blender, and blend until the mixture forms a smooth puree.
- Pour the water into the soup pot, and stir in the chicken bouillon cubes until they dissolve. Pour in the vegetable puree, and bring the mixture to a boil over medium heat. Stir in split peas, Italian seasoning, cumin, salt, black pepper, cayenne pepper, and curry powder. Reduce heat to medium-low, and cook until the peas soften and break down into a thick soup, at least 45 minutes.
Nutrition Facts : Calories 105.5 calories, Carbohydrate 16.1 g, Cholesterol 0.2 mg, Fat 2.5 g, Fiber 6.1 g, Protein 5.6 g, SaturatedFat 0.4 g, Sodium 834.5 mg, Sugar 2.9 g
Tips:
- To make the perfect split pea soup, use a good quality vegetable broth. You can also use chicken broth if you prefer.
- Be sure to rinse the split peas before cooking them. This will help to remove any dirt or debris.
- Cook the split peas until they are soft and tender. This will take about 30 minutes.
- Add the vegetables and cook until they are tender. This will take about 15 minutes.
- Season the soup to taste with salt and pepper.
- For the seared shrimp, use large shrimp that are peeled and deveined.
- Sear the shrimp in a hot skillet with olive oil until they are cooked through. This will take about 2 minutes per side.
- For the fresh tomato relish, use ripe tomatoes that are diced.
- Add the diced tomatoes to a bowl with olive oil, lemon juice, cilantro, and red onion.
- Season the relish to taste with salt and pepper.
- Serve the split pea soup with the seared shrimp and fresh tomato relish.
Conclusion:
Indian split pea soup with seared shrimp and fresh tomato relish is a delicious and hearty soup that is perfect for a cold winter day. The soup is made with a flavorful vegetable broth, split peas, and a variety of vegetables. The seared shrimp add a delicious protein boost, and the fresh tomato relish adds a bright and tangy flavor. This soup is sure to please everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love