Eastern-Style Mulligatawny Soup

Pour enough water over split peas in a large bowl to cover by at least 1 inch; soak at least 30 minutes.

Drain split peas and transfer to a large pot. Pour 4 cups water over the split peas. Stir turmeric ground dried chile pepper and salt into the water; bring to a boil reduce heat to medium-low and simmer adding more water as needed to thin until split peas are tender 30 to 40 minutes.

Stir lemon juice and tomato paste into the split pea mixture; increase heat to medium and cook until the mixture thickens about 10 minutes more.

Heat vegetable oil in a small saucepan over medium heat. Fry garlic and cumin seeds in hot oil until the garlic browns about 5 minutes; stir into the soup.