Moroccan Style Split Pea Soup
Warm your soul with a bowl of Moroccan Style Split Pea Soup, a comforting yet vibrant dish that’s brimming with the bold flavors of North African spices. This hearty vegan soup features tender yellow split peas simmered in a fragrant blend of cumin, coriander, turmeric, smoked paprika, and a hint of cinnamon, perfectly balanced with fresh parsley and a splash of bright lemon juice. Packed with wholesome ingredients like carrots, celery, and garlic, this protein-rich soup requires just 15 minutes of prep and a single pot, making it an easy and satisfying option for weeknight dinners. Serve it hot with a drizzle of olive oil or fresh herbs for an aromatic, healthy meal that’s as nourishing as it is delicious. Ideal for cozy nights, meal prepping, or sharing with loved ones, this Moroccan-inspired recipe is a must-try for lovers of global cuisine.
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Recipe Information
Ingredients
- 1.5 cups yellow split peas
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 2 medium, diced carrots
- 2 chopped celery stalks
- 3 minced garlic cloves
- 1.5 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cinnamon
- 7 cups vegetable broth
- 2 tablespoons, chopped fresh parsley
- 2 tablespoons lemon juice
- 1 teaspoon, adjust to taste salt
- 0.25 teaspoon, adjust to taste black pepper
- 0.25 teaspoon crushed red pepper flakes
Instructions
Rinse the yellow split peas thoroughly under cold water until the water runs clear. Set aside.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened and fragrant.
Stir in the minced garlic, ground cumin, coriander, turmeric, smoked paprika, and cinnamon. Cook for 1-2 minutes, stirring frequently, to toast the spices.
Add the rinsed split peas to the pot, followed by the vegetable broth. Stir well to combine and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the split peas are tender and have broken down, creating a creamy texture.
Stir occasionally to prevent sticking and add more broth or water if the soup becomes too thick.
Once cooked, stir in the chopped parsley, lemon juice, salt, black pepper, and crushed red pepper flakes. Taste and adjust the seasoning as needed.
Serve the soup hot, garnished with extra parsley or a drizzle of olive oil, if desired.
Nutrition Facts
Calories |
2167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.9 g | 63% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 7.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6855 mg | 298% | |
| Total Carbohydrate | 340.4 g | 124% | |
| Dietary Fiber | 115.0 g | 411% | |
| Total Sugars | 69.2 g | ||
| Protein | 112.4 g | 225% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 29.7 mg | 165% | |
| Potassium | 8048 mg | 171% | |
*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.
