This yellow split pea soup is packed with dal split 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.
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.