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Yellow Split Pea Soup
Yellow Split Pea Soup
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Prep Time:
15 minutes
Cook Time:
180 minutes
Total Time:
195 minutes
Delicious spiced yellow split pea soup topped with yogurt, pepitas, and fresh cilantro. Perfect for a satisfying gluten-free vegetarian meal.
Ingredients:
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1 clove garlic, finely chopped
  • 1 (1-inch) piece fresh ginger, finely chopped
  • 1/4 teaspoon black pepper, or to taste
  • 1 jalapeno or other hot pepper, cored, seeded, and finely chopped
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pound (2 1/4 cups) yellow split peas
  • 2 quarts (8 cups) water, or more if needed
  • 1 bay leaf
  • 1/2 teaspoon salt, or to taste
  • Juice of 1/2 lemon (about 4 tablespoons), or more to taste
  • 1/2 cup yogurt or sour cream, to serve (optional; omit if making a vegan soup)
  • 2 tablespoons chopped fresh cilantro, to serve
  • 3 tablespoons roasted, salted pepitas, to serve
Instructions:
  • In a soup pot over medium heat, heat the oil until shimmering. Add the onion, celery, garlic, ginger, and pepper. Cook and stir for 8 minutes until the onions are translucent and softened.
  • Incorporate the spicy kick: Mix in the jalapeno (or hot pepper of choice), turmeric, cumin, and coriander. Stir continuously and cook for 2 minutes.
  • Incorporate the split peas: Stir until they are well-coated with the onion and celery mixture.
  • Pour the water into the pot and bring it to a boil while stirring, then introduce the bay leaf.
  • Simmer the soup covered for 1 1/2 hours or until split peas are tender. Stir occasionally. If the soup has broken down, add salt, cook for 30 more minutes until thick and creamy. If split peas are firm, cook for an additional 30 to 60 minutes before adding salt. Adjust consistency with water if needed.
  • Squeeze in the fresh lemon juice and season to perfection: Once the split peas are tender, add the lemon juice, and sprinkle in extra salt and black pepper to suit your taste. Mix well to combine.
  • To serve the soup, scoop into bowls and top with a dollop of yogurt or sour cream, fresh cilantro, and pepitas.

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