This yellow split pea soup is packed with dal golden peas, vegetables, and a hint of warm spices. This meatless soup is both filling and comforting, making it a perfect meal for those chilly days.
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About the recipe
I grew up loving all kinds of soups, as my mom used to make endless varieties. One of her popular ones was the split peas soup. She used to make it with smoked meat and used green peas as a base. And for me, she would always use a potato masher to mash the peas for a creamy texture.
Cooking dried peas is quite easy, but very important to remember to add the salt only after they simmer and become fully cooked (soft and tender). Do not make my mistakes. When made the split pea soup for the first time, they boiled for so long and still were crunchy. I could not understand why they were not getting soft as my mom used to make. Later, I found out there is quite a science behind it.
When you cook legumes like yellow peas, they need to absorb water to become soft. If you add salt too early, it makes it harder for the peas to absorb that water. The sal becomes a barrier that slows down the water from getting inside the peas. This prevents the peas from becoming soft or cooking evenly. So, to get the best texture, it's a good idea to add salt after the peas are already soft.
I like to make mine similar way, but with yellow split peas instead of whole green ones. I also added a mix of Indian spices.
Both green and yellow varieties come from the same plant and have similar nutritional value.
Green peas are sweeter and yellow ones have an earthier flavor. Yellow split peas cook faster and do not require soaking. Dal (split lentils or peas) are often used in Indian cuisine, that's why I have decided to add some warm spices and a little bit of lemon for a brighter taste.
Of course, you can use chicken broth or add meat to the soup, but it is very tasty as it is and split peas are rich in protein. This is my go-to recipe when I try to make our dinners meatless at least once a week.
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 - I used filtered water to make the soup. But you can also use a low-sodium vegetable broth or chicken stock instead.
- Bouillon - it is optional, but I like adding a teaspoon of "Better than Bouillon" to most of my soups. It is my secret ingredient for adding even more flavor to the soup.
- Salt and black pepper: I add salt and pepper at the end to taste. When using bouillon or broth, adjust accordingly.
- 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 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.
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. I add salt and billion once the peas are tender. Bring the soup 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.
Once the peas are tender, taste the soup and add some salt to taste 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. 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 expedite 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.
Once the soup is cold, it will thicken a lot. That's why it is better to warm it up on the stovetop, using a small saucer pan over low heat.
Do not forget to stir it often to prevent it from burning. If it is too thick, you can add a little bit of water to thin it out.
Nataliia's tips
- Split yellow peas do not need soaking, but always sort them and give them a good rinse under cold water.
- If your peas are whole, soak them in water for about 12 hours or overnight.
- Add any salt or bouillon only at the end, when the peas are tender. Salt interferes with their ability to soften and it will take much longer time to cook.
- When reheating it the next day, add a little bit of water as the soup may become very thick.
- The cooking time may vary, the soup is ready when split peas are tender and soft.
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
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 or vegetable broth
- ½ teaspoon curry powder
- ½ teaspoon better than bouillon vegetable base
- ¼ teaspoon black pepper
- ¼ teaspoon salt to taste
- 1 teaspoon lemon juice
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, add ½ teaspoon of bouillon (if using) and add salt to taste, a teaspoon (or more) 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). Pour into soup bowls and serve.
Notes
- You can use green or yellow split peas to make the soup.
- 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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