Cozy up to a bowl of spicy and flavorful One-Pot Yellow Split Pea Soup.
There are a few things I've been endlessly craving lately. Comforting soups, meaty mushrooms, and pulses of all kinds. This one-pot soup checks off all three boxes, so it's no surprise I'll be making it on the reg for at least the next couple of months.
The star of this recipe is definitely the bag of yellow split peas that's been hanging out in my pantry for the past few months. In an effort to use what I have and make fewer trips to the grocery store, I've been searching for ways to use all of the hidden gems that have been stashed deep in the back of the cabinet. So far, it's been well worth the extra digging.
Yellow split peas are probably most famously used to make dal, a pulse-based dish from India. You can use any type of lentil or split pea to make dal, but yellow split peas are especially common in the northern regions.
My pantry-friendly/fridge-foraged soup recipe isn't exactly like traditional dal, but it does have lots of garlic, ginger, turmeric, and coriander, so you still get plenty of Indian-inspired flavors.
Even beyond the flavor, there are tons of other great reasons to try this soup.
- You only need one pot
- It's ready in less than an hour
- Contains fiber, protein, and lots of immune-boosting micronutrients
- Utilizes pantry-friendly ingredients
- Great for meal prep
Have I convinced you yet?
To prep, rinse the yellow split peas and chop an onion, carrots, mushrooms, and garlic.
There's no need to soak the yellow split peas before you cook them. Like lentils, split peas cook relatively quickly even without soaking. Feel free to soak overnight if you want to reduce the cooking time. This could potentially make the yellow split peas easier to digest, too.
You can make this entire recipe with just one large stockpot. Place it on the stovetop over medium heat and add enough oil to coat the bottom.
Add red onion and carrots and cook until the onion is translucent. Then, add garlic, ginger, and mushrooms and cook until the mushrooms darken in color. If the vegetables start sticking to the bottom of the pot at any time, just stir in a little more oil and continue cooking. You can also lower the heat as needed.
Once the vegetables are sautéed, pour in the vegetable broth, water, yellow split peas, coriander, and turmeric. Bring the soup to a boil, and then reduce heat to low-medium and cook until the yellow split peas are tender.
I simmered this soup for about 25 minutes for peas on the firmer side. If you prefer a softer texture, cook the soup longer, adding water as needed to thin out the mixture.
Root-to-Stem Cooking Tip:
Besides utilizing pantry ingredients, I've also been trying to use the entire vegetable when I cook. This is called root-to-stem cooking. Try it out with the carrots in this recipe (assuming they came with the green parts attached).
Just finely chop the carrot tops and stir them into the pot during the final 5 minutes of cooking.
There's also no need to peel the carrots before you add them to the soup. Give them a good rinse, chop them up, and add them to the pot.
How to Serve This Recipe
I love a little garnish to add color, texture, and flavor to a finished dish. Try this Yellow Split pea Soup topped with cilantro, fresh chives, and toasted sunflower seeds.
How to Toast Sunflower Seeds
Preheat the oven to 350 degrees Fahrenheit and spread sunflower seeds in a single layer on a rimmed baking sheet. Then, bake the sunflower seeds for 5 minutes or until they turn golden brown and smell nutty and toasty.
Can you make this recipe in advance? What's the best way to store it?
This one-pot soup is perfect for meal prep. To store it, transfer the soup to an airtight container and refrigerate for up to a week. You can also freeze it for up to 6 months.
- If you don't have yellow split peas, substitute green split peas or lentils
- Out of fresh carrots? Replace with frozen or canned carrots instead
- In place of fresh mushrooms, use dry (any type works)
- If you don't have sunflower seeds, omit or try pumpkin seeds, walnuts, or slivered almonds
- 2 tablespoons grapeseed oil or as needed to coat the pot
- 1 cup diced red onion (½ large)
- 2 medium carrots, diced (reserve green tops if desired)
- 4 cloves garlic, minced
- 2- inch piece of ginger, grated
- 2 cups sliced mushrooms (I used mix of white and shiitake)
- 4 cups vegetable broth
- 2 cups water
- 2 cups dry yellow split peas, rinsed
- 1 tablespoon coriander
- 1 tablespoon turmeric
- Salt and pepper to taste
- Cilantro leaves
- Chopped fresh chives
- Sunflower seeds, toasted if desired (see note)
Add grapeseed oil to a 12-quart stockpot over medium heat. Stir in red onion and carrots and cook 4 minutes, or until onion is translucent. Stir in garlic, ginger, and mushrooms and cook 4 minutes, or until the mushrooms darken in color. Add more oil to prevent the vegetables from sticking as needed. Stir in vegetable broth, water, yellow split peas, coriander, and turmeric. Increase heat to high and bring to a boil, then reduce heat to low-medium and cook 25 minutes, or until peas are tender. (Cook longer for a softer texture.) Chop green carrot tops and stir them into the pot during the final 5 minutes of cooking if desired. Taste and season with salt and pepper.
Divide soup between bowls and garnish with cilantro, chives, and sunflower seeds if desired.
Store in an airtight container and refrigerate for up to 1 week or freeze for up to 6 months.
There is no need to soak the yellow split peas before cooking them.
To toast sunflower seeds: Preheat oven to 350 degrees Fahrenheit and spread sunflower seeds in a single layer on a rimmed baking sheet. Bake 5 minutes or until golden brown and aromatic.
Looking for More Vegan Soup Recipes?
- Vegan Turmeric Soup
- Instant Pot Black Bean Soup
- Vegan Corn Chowder
- Tomato Barley Soup with Roasted Chickpeas
- 8-Ingredient Harissa Bean Chili
- Carrot Ginger Sweet Potato Soup
Did you Try This Recipe?
Rate and leave a comment below or tag me (@GratefulGrazer) if you share on Instagram. I'd love to hear how it went!