Yellow Split Pea Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion,
- 1 rib celery,
- 1 clove garlic,
- 1 (1-inch) piece fresh ginger
- 1/4 teaspoon ground black pepper,
- 1 jalapeño jalapeño
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 pound yellow split peas
- 8 cups water
- 1 leaf bay leaf
- 1/2 teaspoon kosher salt
- 1/2 Juicelemon (about 4 tablespoons)
- 1/2 cup yogurt
- 2 tablespoons fresh cilantro
- 3 tablespoons roasted, salted pepitas,
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Instructions
- In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, and pepper. Sauté, 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.,Sheryl Julian
- Continue stirring until they are coated with the onion/celery mixture.,Sheryl Julian
- Pour in the water and bring to a boil, stirring. Add the bay leaf.
- Cover the pot and let the soup bubble gently for 1 1/2 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, then move on to step 6.,If your split peas still feel firm, cook for an additional 30 to 60 minutes (2 1/2 to 3 hours total cooking time) before adding the salt. Add more water if the soup seems too thick.,Sheryl Julian
- 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.,Did you love the recipe? Give us some stars and leave a comment below!
Source
Original recipe: View Original