Mushrooms and protein-rich yellow split peas are simmered in a spicy, Indian-inspired broth flavored with garlic, ginger, turmeric, and coriander.
Course dinner, lunch, Soup
Cuisine gluten-free, Indian-Inspired, vegan
Prep Time 10 minutesminutes
Cook Time 40 minutesminutes
Total Time 50 minutesminutes
Servings 4people
Calories 520kcal
Author Stephanie McKercher, RDN
Equipment
stockpot
Ingredients
2tablespoonsgrapeseed oilor as needed to coat the pot
1cupdiced red onion(½ large)
2medium carrots,diced (reserve green tops if desired)
4clovesgarlic,minced
2-inch piece of ginger,grated
2cupssliced mushrooms(I used mix of white and shiitake)
4cupsvegetable broth
2cupswater
2cupsdry yellow split peas,rinsed
1tablespooncoriander
1tablespoonturmeric
Salt and pepper to taste
Optional for serving:
Cilantro leaves
Chopped fresh chives
Sunflower seeds,toasted if desired (see note)
Instructions
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 to 1 hour, or until peas reach desired level of softness. (Cook longer for a softer texture, see note.)
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 as desired.
Divide soup between bowls and garnish with cilantro, chives, and sunflower seeds if desired.
Notes
Yellow Split Peas Note: There is no need to soak the yellow split peas before cooking them. Just rinse the dry split peas in a fine mesh strainer before you use them. Yellow split peas soften as they cook. I prefer firmer split peas, so only cook for 25-30 minutes. Others prefer a softer texture and have had good results from cooking the peas for around an hour. Taste the soup as it cooks and stop when the texture is right for you.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.Preparation: Prepare the soup up to 5 days in advance. Storage:Store prepared soup in an airtight container and refrigerate for up to 5 days or freeze in a freezer-safe bag for up to 6 months.