Exotic Nile River Split Pea Soup
Dive into the vibrant flavors of the Exotic Nile River Split Pea Soup, a wholesome and aromatic dish inspired by Middle Eastern and North African cuisine. This hearty soup features golden yellow split peas simmered alongside a melody of fresh vegetables, fragrant spices like cumin, coriander, and turmeric, and a hint of warm cinnamon. Enriched with creamy coconut milk and brightened by a splash of lemon juice, this comforting recipe is as nourishing as it is flavor-packed. Perfect for vegetarians and vegans, it’s an ideal one-pot meal that’s ready in just over an hour, serving up six comforting bowls. Top it off with fresh parsley and cilantro for a burst of freshness, and pair it with crusty bread or pita for the ultimate cozy dinner experience.
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Recipe Information
Ingredients
- 2 cups dry yellow split peas
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon ginger, grated
- 2 stalks celery stalks, chopped
- 2 medium carrots, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 0.5 teaspoon ground turmeric
- 1 stick cinnamon stick
- 6 cups vegetable broth
- 1 cup coconut milk
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
Instructions
Rinse the split peas under cold water until the water runs clear. Set aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, grated ginger, celery, and carrots. Cook for another 5 minutes, stirring occasionally.
Sprinkle in the ground cumin, coriander, and turmeric, and add the cinnamon stick. Stir the spices into the vegetable mixture, cooking for 1-2 minutes until fragrant.
Add the rinsed split peas to the pot and stir to combine with the vegetables and spices.
Pour the vegetable broth into the pot, increase the heat to high, and bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for 40-45 minutes, or until the split peas are soft and fully cooked. Stir occasionally and add more broth or water if needed to maintain the desired consistency.
Remove the cinnamon stick and use an immersion blender to partially blend the soup, leaving some chunks for texture. (Alternatively, blend half the soup in a blender and return it to the pot.)
Stir in the coconut milk, salt, black pepper, and lemon juice. Simmer for another 5 minutes to meld the flavors.
Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish each serving with fresh parsley and cilantro.
Serve warm with crusty bread or pita on the side for a complete meal.
Nutrition Facts
Calories |
2486 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.4 g | 62% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6002 mg | 261% | |
| Total Carbohydrate | 405.4 g | 147% | |
| Dietary Fiber | 135.7 g | 485% | |
| Total Sugars | 85.2 g | ||
| Protein | 133.2 g | 266% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 792 mg | 61% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 8389 mg | 178% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
