One-Pot Yellow Split Pea Soup with Mushrooms
There's something deeply comforting about a warm bowl of split pea soup, especially when it's this simple to make. This Yellow Split Pea Soup is hearty and satisfying, filled with nourishing ingredients like protein and fiber-rich split peas, mushrooms, garlic, ginger, and warming spices. Whether you're craving a cozy lunch or prepping a batch for easy weeknight dinners, this recipe offers a grounding, no-fuss option that honors both nourishment and satisfaction.
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Yellow split peas are one of those pantry staples that transform into a hearty, satisfying meal with just a handful of ingredients. In this one-pot soup recipe, they simmer with mushrooms, carrots, and onions in a spiced broth that's flavored with garlic, ginger, turmeric, and coriander. The result is a cozy, protein-rich soup that's great for a nourishing weeknight dinner or make-ahead lunches.
I love how versatile this Indian-inspired soup recipe is. It can be served as a simple, rustic bowl or dressed up with fresh herbs and crunchy toppings like toasted sunflower seeds. Plus, it's naturally vegan, gluten-free, and budget-friendly. It also works wonderfully as a vegatarian meal prep recipe.
If you're looking for more flavorful soup recipes, try my Creamy Vegan Potato Soup, Instant Pot Black Bean Soup with Sweet Potatoes, Quick and Easy Meal Prep Rice Noodle Soup with Tofu, or Tuscan White Bean Soup with Kale. You can also browse a full collection of all of my plant-forward soup recipes here.
Are you someone who loves Indian-inspired flavors? You might also like my Sweet Potato Lentil Curry, Roasted Eggplant Coconut Curry with Chickpeas, One-Pot Tofu Pumpkin Curry, or Roasted Butternut Squash Curry with Lentils.
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Ingredients
The main ingredients in this soup are yellow split peas, which provide a hearty texture and plant-based protein and fiber. Mushrooms add an earthy depth, while onions, carrots, garlic, and fresh ginger create a flavorful, aromatic base. The broth is seasoned with warming spices like turmeric and coriander, which not only add golden color, but also make the soup extra comforting and grounding. Optionally, finish the soup with a sprinkle of cilantro, chives, or toasted sunflower seeds for freshness and crunch.
Substitutions
- Yellow split peas: Green split peas work in this recipe, though they'll have a slightly earthier flavor and a deeper green color. Lentils may also be used-just reduce the cooking time as needed.
- Mushrooms: Use any variety you like (white, cremini, shiitake, or portobello). You can also skip them if preferred.
- Vegetable broth: Substitute with all water if needed. You may like to add a little more salt or spices to balance out the flavors.
- Spices: Try adding ground cumin or garam masala. Milk curry powder also works in place of turmeric and coriander if that's what you have.
- Toppings: Instead of sunflower seeds, garnish with pumpkin seeds, coconut flakes, or a dollop of coconut yogurt.
Making Ahead and Storage
This soup is a great make-ahead option because the flavors deepen as it rests. Prepare the full recipe up to 5 days in advance and store in an airtight container in the refrigerator. Reheat gently on the stovetop with a splash of water or broth to loosen the texture.
For longer storage, freeze the soup in a freezer-safe container or bag for up to 6 months. Allow it to thaw overnight in the fridge before reheating.
FAQ
Both green and yellow split peas come from the same plant family, but they differ slightly in flavor and texture. Green split peas tender to be sweeter and have a stronger, earthier taste, whole yellow split peas are milder and more delicate. The color of the peas also changes the appearance of the soup. Green split pea soup is often thicker and heartier, while yellow split pea soup has a lighter, golden color and subtler flavor.
No soaking is required for yellow split peas. Unlike some beans, split peas cook relatively quickly once simmered in liquid. Just rinse them before using to remove any dust or debris. Cooking time can vary depending on the age of the past and your preferred texture-anywhere from 30 to 90 minutes.
Yellow split peas are incredibly versatile. Beyond classic soups and stews, you can use them in Indian dal, curries, veggie burgers, dips, or even blend them to make creamy spreads. Their mild flavor allows them to take on a variety of seasonings, from smoky to spice to herb-forward.
Yes! Yellow split peas and lentils are both legumes that cook and taste somewhat similar. If a recipe calls for red or green lentils, yellow split peas can often be swapped in. Just note that split peas often take longer to soften, so you may need to adjust the cooking time.
📖 Recipe
One-Pot Yellow Split Pea Soup with Mushrooms
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.
Do I cooked covered and won’t the mushrooms carrots dissappear if cooked for an hour ?
Hi Hilary! You don’t need to cover the pot — it simmers uncovered so the flavors stay concentrated. The mushrooms and carrots will shrink a little as they cook, but they won’t disappear. If you like firmer veggies, you can add them a bit later.
Can I ask what you could use instead of the split peas for coeliacs as they are not gluten free. Xx
Feel free to try this with lentils - just adjust the cooking time as they will be done faster.
This is pretty good! I was looking for a recipe to use yellow split peas. I used less of all the seasonings, and will probably eliminate the coriander altogether next time. I didn't soak the peas, and even after 90 minutes, they were still too firm, so I will soak next time, and perhaps I can have dinner ready sooner. I added 1/2 cup of chives at the end, and it helped temper the coriander taste for me. Thank you for the great recipe!
I followed the recipe however I presoaked my split peas as I figured they would take a while to cook.
I soaked them for 5 hours and I have now been cooking them for over an hour ! They are still not cooked ! The comment about it taking 25min ?!
Hi Lyra, thanks for your feedback. I have edited the recipe to note that cooking could take up to 90 minutes. The cooking time can vary quite a bit depending on whether you like firmer or softer split peas, the age and size of the split peas, and whether you're cooking them in hard water or not. That could be why some have had positive results cooking the split peas in as little as 25 minutes.
25 minutes will be like eating raw pasta. Cook the f things till they’re soft. About 1.25 - 1.5 hours. Simmering. I’m a retired chef ( Team Canada) and culinary instructor ( Georgian College). 25 minutes? 🙄
Are the coriander and turmeric fresh ingredients or dry?
They are dried!
Thank you, this is our favorite recipe!
Making every week now 🙂
I'm so happy that you like it! Thank you for the rating 🙂
So flavorful and comporting. This one’s going into the rotation.
So glad to hear this. 🙂 Thanks, Gina!
Good recipe! but definitely requires more liquid if you want a "brothy" soup. The split peas absorb a lot of water so it's likely you'll want to add 1-2 more cups of water/broth during the cooking process, I prefer a less watery/more stew-like consistency.
My advice to other readers is to not be afraid of adding more water or spices during the soup-making process. You're not really going to ruin anything unless you add a bunch more salt, so try to get a feel for what will taste good for your situation. Soup is basically a potion, lol.
Thanks for the review and comment, Maagia! Great tip to adjust the liquid to fit your tastes. Thank you for sharing 🙂
I made the soup, but by the time it got my desired pea/softness there wasn’t much liquid. I was afraid if I added water it would dilute the flavor. Any advice? *I didn’t have any more vegetable broth on hand.
Hi Trish, I would recommend adding more water. (Too much broth could actually make the soup too salty.) If it tastes too bland, you can add more salt or spices to taste. Hope this helps!
Add water as thats what was lost to evaporation and soked in to peas during cooking
Amazing Job!! Keep up the good work.
Thanks so much!
My Yellow Split Peas have a Malodrorous scent after overnight soaking. How to rid the smell/
Hi Lindy, the peas should be okay as long as you drain and rinse them from the soaking water and cook. As another option, you don't have to soak dry split peas (or lentils) before cooking them. Just rinse them before you put them in the pot to cook.
Great recipe for a cold rainy night! Simple and very tasty. We like the peas a little firmer and at 25 minutes they came out perfect. Definite keeper.
Delicious, easy, good out of all proportion to the effort:) I froze a bunch; will make again.
Thanks, Steven! Glad you enjoyed it and have more ready to go in the freezer! 🙂
Took about an hour to get the split peas soft. Followed the recipe as written minus the sunflower seeds. Added the optional cilantro. Soup was absolutely great. Will do again.
Thanks, Adam! Glad you enjoyed it.
Love how many vegetables this soup has! I'm also trying to switch to a healthier lifestyle and started to mine for healthy recipes like yours. Also, I'm training with SportMe home workout app, and I managed to get rid of some pounds. Your blog posts are super inspiring for me in this phase, thanks!