This yellow split pea soup is s packed with tender golden peas, aromatic vegetables, and a gentle kick of warm curry spices. It balances a hearty, earthy texture with a bright squeeze of fresh lemon at the end to make every bite pop. Filling and completely vegetarian, it is a satisfying, feel-good meal that comes together easily.
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About yellow split pea soup recipe
This comforting soup offers a beautifully balanced flavor profile, starting with the naturally sweet, earthy base of yellow split peas and savory sautéed aromatics. A touch of curry powder and garlic adds a cozy layer of warm, fragrant spice without making the dish overly heavy. The real secret (to most of my soups), is the finishing splash of fresh lemon juice. Lemon cuts right through the rich, starchy texture of the peas and brightens all those warm spices.
Ingredients and substitutions
Below is the ingredients overview with possible substitutions. You can find the quantities in the recipe card at the end of this post.
- Yellow split peas - I used yellow split peas. You can also use green ones. If using whole dried peas (not Dal), soak them before cooking for at least 12 hours or overnight.
- Vegetables - I used yellow onion and carrots. You can also add celery, bell peppers, or even sweet potatoes.
- Garlic - one or two garlic cloves for flavor.
- Extra virgin olive oil - you will need oil to saute vegetables. You can also use avocado oil or any other vegetable oil.
- Water+Bouillon or vegetable broth - I often use filtered water and vegetable bouillon to make the soup. But you can also use vegetable broth or even chicken broth instead.
- Salt and black pepper: I add salt and pepper at the end to taste. When using bouillon or broth, you may need less salt.
- Curry powder - I used store-bought curry powder. If you like the smoky flavor, add a teaspoon of smoked paprika. You can also add some chili powder to make it spicier. Instead of curry powder, you can use garam masala.
- Lemon - adding lemon juice at the end will make the soup taste fresh and bright.
- Fresh and dried herbs - I like to add some bay leaf to the simmering split peas and fresh chopped parsley at the end. You can also add some dill or cilantro.
Step-by-step recipe
To make this recipe, you will need a large saucepan or a Dutch oven and an immersion blender. If you do not have the blender, you can keep it chunky.
Sort and rinse golden split peas a few times under cold water. If using whole peas, make sure to soak them overnight.
Peel and dice onions and carrots into small cubes. Chop the garlic finely.
In a large pot, heat the olive oil. Add diced onions and carrots. Saute the vegetables over medium heat for about 5-7 minutes until they start softening up. Now add diced garlic and cook for another 2 minutes unit the garlic blooms.
Add yellow peas, water, bay leaf, and spices. Bring it to a boil, turn the heat on low, cover, and simmer for about 30-40 minutes or until the split peas are tender and soft. Remove and discard the bay leaf. Add salt and bouillon only when the peas are tender.
Taste the soup and add some salt to taste if needed and a few teaspoons of lemon juice. Take it off the heat.
Optionally, you can blend it for 30-60 seconds with the immersion blender if you like a creamier texture. Add chopped fresh parsley. Pour into bowls and serve with some crusty bread.
How to store and reheat
Let the soup cool down to room temperature first. You can speed up the process by transferring it into a large bowl placed over ice.
Once the soup is at room temperature, transfer it to an airtight container and store it in the fridge for up to 3 days.
This soup reheats well and it is one of the few soups I like to use for meal prep.
You can also freeze it for up to 3 months.
This soup will thicken up quite a bit as it chills in the fridge. For the best texture, I recommend reheating it in a small saucepan on the stovetop over low heat. You can add a little bit of water or broth if needed. Be sure to stir it frequently so the bottom doesn't burn, and simply stir in a splash of water or broth to thin it out to your liking
Pro tip
Add any salt or bouillon only at the end, when the peas are tender. Salt interferes with their ability to soften the peas or any other legumes and it will take much longer time to cook.
Serving ideas
- Bread: enjoy the bowl of hearty split pea soup with a slice of bread, or baguette.
- Crackers: serve it with a plate of different types of crackers. I like to make a plate with flax, wheat, and saltine crackers. You can also add some slices of cheese.
- Vegetables: a tray with fresh carrots, celery, and broccoli with a ranch dip is another way you can serve this cozy soup.
- Salad: simple green salad with balsamic vinaigrette will create a nice cold and warm contact, and balance the richness of the soup.
- Toppings: you can add some coconut milk or cream for serving. I also like to add a few homemade croutons for extra texture and flavor.
More hearty soups you may like
- Ukrainian borscht
- Lentil soup
- Chicken soup with meatballs
- Asparagus split pea soup
- Vegan potato leek soup
- Butternut squash soup with chicken broth
- Carrot and ginger soup
Frequently asked questions
Soaking will reduce the cooking time of the peas. Split peas don't require soaking since they cook quickly. Whole peas require about 8 hours of soaking time, as they take a long time to cook.
Color, texture, and flavor are the main differences between the two types of peas. Yellow peas have a milder and sweeter flavor and break down easily during cooking. Green peas are more earthy and hold their shape better.
This soup will last up to 3 months in the freezer. When reheating, do not forget to add extra broth or water to thin it out.
📖 Recipe
Yellow Split Pea Soup
Equipment
- Measuring Cup
- measuring spoons
- cutting board
- knife
- large pot
- Immersion blender
Ingredients
- 1 cup yellow split peas rinsed and sorted
- ½ medium yellow onion
- 1 medium carrot
- 1 garlic clove
- 1 Tablespoon extra virgin olive oil
- 5 cups filtered water*
- 1 bay leaf
- ½ teaspoon curry powder
- ½ teaspoon better than bouillon vegetable base
- ¼ teaspoon black pepper
- ¼ teaspoon salt to taste
- 1 teaspoon lemon juice
- 1 tablespoon fresh parsley, chopped
Instructions
- Rinse and sort the split peas. Dice onion and garlic, cube carrots.
- Heat the olive oil over medium heat in a large pot. Add diced carrot and onions. Cook until translucent, stirring often. Add chopped garlic and cook for another minute or two until becomes aromatic.
- Add rinsed split peas, water, bay leaf and spices to the pot. Bring the soup to boil, cover and simmer on low-medium heat for about 30 minutes or until the peas are tender and soft.
- Only after the peas are soft, remove the bay leaf and add ½ teaspoon of bouillon (if using) and salt to taste. Add 2 teaspoons (or more to taste) of lemon juice. Turn off the heat. Carefully, blend the soup using immersion blender for about 30-60 seconds, leaving it slightly chunky (blending is optional). Add chopped parsley. Pour into soup bowls and serve.
Notes
- You can use vegetable broth instead of water and bouillon.
- Do not forget to sort and rinse the peas.
- Store the leftovers in a airtight container for up to 3 days.
- To reheat the soup, simply pour some in a small pot and heat it up over low heat stirring often. Add more water or broth if it is too thick.
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