Yellow Split Pea Soup with Lemon
Brighten up your mealtime with this comforting and zesty Yellow Split Pea Soup with Lemon! Packed with nutrient-rich yellow split peas, hearty vegetables, and an aromatic blend of cumin and turmeric, this soup is as wholesome as it is flavorful. A splash of fresh lemon juice adds a refreshing tang that perfectly complements the creamy, slightly chunky texture. Simple to prepare and naturally vegan and gluten-free, this one-pot wonder is perfect for cozy family dinners or make-ahead meals. Garnished with fresh parsley and served with optional lemon wedges, this vibrant soup is a nourishing and satisfying way to embrace bold yet balanced flavors.
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Recipe Information
Ingredients
- 1 cup Yellow split peas
- 2 tablespoons Olive oil
- 1 medium, finely chopped Onion
- 3 minced Garlic cloves
- 2 medium, diced Carrot
- 2 diced Celery stalks
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 6 cups Vegetable broth
- 1 Bay leaf
- 2 tablespoons Lemon juice
- 1 teaspoon (adjust to taste) Salt
- 0.5 teaspoon (adjust to taste) Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
- 4 (optional, for serving) Lemon wedges
Instructions
Rinse the yellow split peas thoroughly 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 soft and translucent.
Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.
Sprinkle in the ground cumin and ground turmeric. Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.
Add the rinsed yellow split peas to the pot, along with the vegetable broth and bay leaf.
Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 35-40 minutes, stirring occasionally, until the split peas are tender and the soup has thickened. Skim off any foam that forms on the surface during cooking.
Remove and discard the bay leaf. Use an immersion blender to partially blend the soup (if desired) to create a creamy texture while still leaving some chunks. Alternatively, blend half the soup in a blender and return it to the pot.
Stir in the lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.
Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with lemon wedges for an extra burst of brightness, if desired.
Nutrition Facts
Calories |
1726 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.9 g | 58% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6242 mg | 271% | |
| Total Carbohydrate | 263.7 g | 96% | |
| Dietary Fiber | 84.8 g | 303% | |
| Total Sugars | 58.4 g | ||
| Protein | 83.1 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 635 mg | 49% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 6531 mg | 139% | |
*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.
