2 teaspoons vegetable oil
4 onions, finely sliced
2 cloves garlic, crushed
2 teaspoons finely grated ginger
2 teaspoons garam masala
1 teaspoon ground turmeric
½ teaspoon freshly ground black pepper
1½ cups dried yellow split peas, rinsed
1 potato, finely chopped
1 carrot, finely chopped
1 litre [2 pt] reduced salt vegetable stock
1 cup water
2 cups whole milk
200 g [7 oz] reduced fat Greek-style yogurt
1 tablespoon finely chopped mint leaves
6 slices wholegrain bread , for serving
lemon wedges and mint leaves, for serving
 Heat oil in a large non-stick saucepan over medium low heat. Add onions and cook gently for 15-20 minutes or until well browned. Stir in garlic, ginger and spices and cook for 1 minute, until fragrant.
 Add split peas, vegetables, stock and water to the saucepan. Bring to the boil, reduce heat and simmer covered, for 50 minutes stirring occasionally or until the peas have broken down slightly and the soup is thick. Remove from heat and stir in milk.
 Combine yogurt and mint in a small bowl. Ladle the soup into serving bowls and top each with a swirl of minted yogurt. Top with mint leaves, serve with wholegrain bread and lemon wedges.