How To Make Yellow Split Pea Soup
Cooked with a blend of Indian spices, this split pea soup is a thick and creamy dish served with creamy yogurt and cilantro for a rich side!
In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, and pepper.
Cook, stirring often for 8 minutes until the onions are looking translucent and softened.
Stir in the jalapeno or other hot pepper, turmeric, cumin, and coriander. Cook, stirring constantly for 2 minutes.
Stir in the split peas. Continue stirring until they are coated all over with spices.
Pour in the water and bring to a boil, stirring. Add the bay leaf.
Cover the pot and let the soup bubble gently for 1½ hours until most of the split peas have fallen apart and are tender.
Stir the soup occasionally. If the soup looks like it has broken down at this point, add the salt, stir and cook for another 30 minutes until the soup looks thick and creamy.
If the split peas still feel firm, cook for an additional 30 to 60 minutes before adding the salt. Add more water if the soup seems too thick.
Once the split peas are tender, add the lemon juice, plus additional salt and black pepper to taste. Stir to combine.
Ladle into bowls and garnish with yogurt or sour cream, cilantro, and pepitas. Enjoy!
- Calories: 368.06kcal
- Fat: 8.33g
- Saturated Fat: 1.58g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.42g
- Polyunsaturated Fat: 1.77g
- Carbohydrates: 55.72g
- Fiber: 20.70g
- Sugar: 8.76g
- Protein: 20.70g
- Cholesterol: 2.65mg
- Sodium: 236.45mg
- Calcium: 83.80mg
- Potassium: 824.45mg
- Iron: 4.80mg
- Vitamin A: 15.26µg
- Vitamin C: 11.18mg
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