One-Pot Yellow Split Pea Soup with Mushrooms

Yellow split pea soup with mushrooms and Indian-inspired spices.

4.70 from 20 votes

One-Pot Yellow Split Pea Soup with Mushrooms

This one-pot yellow split pea soup is hearty, comforting, and full of flavor. Protein-packed split peas simmer with mushrooms, garlic, ginger, and warming spices like turmeric and coriander in a simple, Indian-inspired broth. It's naturally vegan, gluten-free, and great for an easy weeknight dinner or meal prep.

Course dinner, lunch, Soup

Cuisine gluten-free, Indian-Inspired, vegan

Prep Time 10

Cook Time 1

Total Time 1 10

Servings people

Calories 520kcal

Author Stephanie McKercher, RDN

Equipment

stockpot

Ingredients

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

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 30 minutes to 90 minutes, 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: 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 30 minutes. Others prefer a softer texture and have had good results from cooking the peas for 60-90 minutes. The cooking time can vary depending on whether the peas were soaked, the age of the split peas, and other factors. 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.
Making ahead: Prepare the soup up to 5 days in advance.
Storage: Store prepared soup in an airtight container and refrigerate for up to 5 days.
Freezing: Freeze the soup in a freezer-safe bag or container for up to 6 months. Thaw overnight in the fridge before reheating.

Nutrition