Combine in large saucepan chicken broth, water, and peas. Heat to boiling, turn off heat, cover, and let stand for 1 hour.
2
Add lentils and reheat, simmering over low heat for 45 minutes.
3
Saute in skillet over medium heat butter, onion, garlic, curry powder, crushed coriander seeds, 1/4 tsp crushed red peppers, and salt. Stir-fry about 7 minutes.
4
Stir spice mixture into split peas
5
Cool slightly. Puree 2 cups of the soup in covered blender, holding lid partially ajar to let steam escape. Repeat until all has been pureed.
