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Punjabi Pea and Mint Soup

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“I had this soup for lunch at a cafe once, and loved it so much I went straight home to try and imitate it! A fresh and flavoursome take on your average pea and lentil soup, this freezes up really well and tastes great with a toasted bagel or turkish loaf. For extra creaminess, serve with a dollop of natural yoghurt.”
2hrs 20mins

Ingredients Nutrition

  • 12 cup split peas (green)
  • 12 cup yellow split peas
  • 12 cup dried whole peas
  • 12 cup red lentil
  • 1 leek, finely chopped
  • 2 large potatoes, cubed
  • 3 large carrots, sliced
  • 1 stalk celery, finely sliced
  • 4 teaspoons vegetable stock powder
  • 8 cups water
  • 2 garlic cloves, minced
  • 2 tablespoons curry powder (buy it or make your own)
  • 14 cup of fresh mint, finely chopped
  • salt and pepper, to taste


  1. Rinse lentils and peas, and add to stock pot with vegetables and water.
  2. Add garlic, spices and stock powder and bring to the boil.
  3. Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
  4. Add freshly chopped mint and season with salt and pepper. Stir and serve.

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