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Easy Lentil Black Eyed Pea soup with Spinach. Masoor Raungi Palak Dal. Easy spiced protein filled soup. Vegan Gluten-free Soy-free Indian Recipe. Serves 3 to 4
The days I want to change up the usual one type of lentil or bean in a dal/soup, I add more than one. The resulting Dal packs a protein punch. Black Eyed Peas with Lentils or mung beans is a favorite combination. filling enough without feeling overly beany. You can make this soup with just lentils or just black eyed peas. Add veggies of choice. I added spinach and green beans.
Indian soups and Dals are generally over cooked. ie. the beans should disintegrate easily and lentils should generally get slightly mushy or porridge like. That is the preferred consistency. You can cook for a shorter time for preferred doneness and adjust water for thinner or thicker consistency to preference. Make it oil-free by omitting the oil.
Make this easy Lentil Black eyed Pea Soup. Serve hot with flatbread, rice, or in a bowl.
More Soups and Dals from the blog
- Kashmiri Dal – Split Pea & Yellow Lentil Soup…
- Chickpea Lentil Quinoa Spinach Stew.
- Dal Fry – Spiced Indian Lentil soup
- Oil free Lentil Soup. Spicy Garlic Dal
- Moroccan Lentil Soup
Reading for the day
James Cameron on why he eats vegan.
Reasons to watch Cowspiracy, now streaming on Netflix.
- Dairy. 1,000 gallons/liters of water are required to produce 1 gallon/liter of milk.
- Livestock and their byproducts account for at least 32,000 million tons of carbon dioxide (CO2) per year, or 51% of all worldwide greenhouse gas emissions.
- Growing feed crops for livestock consumes 56% of water in the US.
- Each day, a person who eats a vegan diet saves 1,100 gallons of water, 45 pounds of grain, 30 sq ft of forested land, 20 lbs CO2 equivalent, and one animal’s life.
- At least one acre of rainforest is cleared every second and the leading cause is to graze animals and grow their food crops. That is essentially an entire football field cleared every. single. second. find out a lot more in the documentary.
Lentil Black Eyed Pea Soup with Greens
Ingredients
- 1/2 cup black eyed peas/ cowpeas, raungi/lobhia
- 1/2 cup lentils, brown lentils, Sabut Masoor
- 1 tsp oil
- 1/2 tsp cumin seeds
- 1/2 cup onions
- 5 cloves garlic
- 1 inch ginger, chopped
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp turmeric
- 1/8 to 1/4 tsp black pepper
- 1/4 to 1/2 tsp cayenne/ red chili powder
- 2 tomatoes, 1 loaded cup tomatoes, finely chopped or blended into purree
- 1/2 tsp lemon juice
- 3/4 to 1 tsp salt
- 2.5 cups water
- 1/2 cup chopped spinach , or baby greens of choice
- 1/2 cup small chopped green beans, or carrots or zucchini or other veggies
- cilantro and lemon juice for garnish
Instructions
- Soak the black eyed peas and lentils for half an hour if making in a saucepan. or soak at this step for 15 minutes if making in a pressure cooker. (time needed by steps 2 through 5).
- Meanwhile, heat oil in a saucepan or pressure cooker. Once hot, add cumin seeds and cook for a minute or until cumin seeds change color.
- Blend onion, garlic, ginger with a tbsp or so water until coarsely blended. Add to the pan. Cook for 5 minutes or until fragrant and golden.
- Add the spices, mix and cook for a minute.
- Add tomatoes and cook for 6 to 7 minutes.
- Drain the black eyed peas and lentils and add to the pan with salt, lemon juice, 2.5 cups water, greens and veggies. Mix in.
- Cook in a Pressure Cooker: Close the lid and pressure cook for 15 minutes after the pressure has reached. (Manual 15 minutes at high pressure in Instant Pot). Let the pressure release naturally.
- Cook in a Saucepan: In the saucepan, add 3 cups of water instead of 2.5 cups. Cover and cook over medium heat for 20 minutes. Reduce heat and continue to simmer over medium-low heat for another 20 to 25 minutes or until the lentils and black eyed peas are tender to preference.
- Garnish with cilantro and lemon juice and serve as a soup bowl, or with rice or flatbread
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I might try making this on new year’s eve for some better luck
Wishing you luck Kaitlyn.
Excellent recipe! I was gifted a bag of mixed beans, predominantly black eyed peas, green lentils, red lentils, split peas, and a few white beans, so I decided to try this out. It came out great and the leftovers freeze beautifully.
thank you!
I made this on New Year’s Day, using a mix of black beans, black eyed peas, and a variety of lentils. It was incredible! This may be my New Year breakfast for many years to come! I took a photo, posted on Facebook, and shared the link to your recipe. Everyone agreed it sounds, and looks, delicious.
wow!@ thank you. perfect way to start a new year
I made this in a crock pot. It was so flavorful & hearty!
Great recipe!
I used kale, squash and carrots for the veggies. Added some coriander seed with the cumin seed, and added one cherry pepper for a little excitement.
I subbed mung dal for the lentils, which turned out well with the black-eyed peas.
great!
This is another of of my go-to Vegan Richa recipes. It’s so good. I add a little garam masala (again, your garam masala recipe) at the end of the cooking time to being out the warm flavors. It’s absolutely delicious and easy to double this recipe is easy for a crowd.
This is another of of my go-to Vegan Richa recipes. It’s so good. I add a little garam masala (again, your garam masala recipe) at the end of the cooking time to being out the warm flavors. It’s absolutely delicious doubling this recipe is easy for a crowd.
Thank you for this delicious recipe! I used green lentils without adjusting the time and it was perfect.
awesome
This is my go to recipe for New Years Day: lentils (coin shaped), black eyed peas (for luck) and spinach (green leaves=money) 😀 I improvised a bit with what I had on hand: canned, drained black eyed peas ( I skipped soaking them and just soaked the lentils) diced my onion and some carrots sauteed in evoo added garlic, ginger and spices (skipped the cumin seed since I didn’t have any) and used a can of diced tomatoes (didn’t puree them), bumped up the veggie stock/water (personal preference) and it was still excellent! Also I’m not the best at following instructions so I did that a little differently too lol Thanks for sharing this yummy recipe!
awesome!
Hi Richa. Thank you for this awesome recipe!
I used InstantPot version and followed your recipe to the dot, but unfortunately I put too much cayenne. I made a full pot (12 servings) and I put 2 tsp of cayenne where I should have only put 1.
Do you have any recommendations how I can fix it? I guess I could add a few potatoes or a yam to make the soup a little more blend, but I’ve never added raw veggies into an already cooked soup, especially the one cooked in Instant pot, so I would really appreciate an expert advise. 🙂
Also, do I need to add more of other spices to adjust for more volume?
Thank you in advance!
oooh. i would use 1/2 tsp cayenne. Yes potatoes will work. cook the potatoes separately and then add to the soup when reheating and simmer fora few minutes. Some non dairy milk or cream will work too. like some cashew cream. You can also make another batch of the soup without any heat and mix then in then freeze the servings.
When doubling savory recipes ingredients double except the water and heat. You want to use less of both, somewhere like 1.5 times. both can be adjusted later if needed.
Thank you very much! I’ll try the potatoes route and if it’s still too spicy, I’ll try adding cashew milk (I have the non-vanilla one by “Pacific”). Would you add it while simmering or later while serving?