This yellow split pea soup is packed with dal golden peas, vegetables, and a hint of warm spices. This meatless soup is both filling and comforting, making it a perfect meal for those chilly days.
I grew up loving all kinds of soups, as my mom used to make endless varieties. One of her popular ones was the split peas soup. She used to make it with smoked meat and used green peas as a base. And for me, she would always use a potato masher to mash the peas for a creamy texture.
Cooking dried peas is quite easy, but very important to remember to add the salt only after they simmer and become fully cooked (soft and tender). Do not make my mistakes. When made the split pea soup for the first time, they boiled for so long and still were crunchy. I could not understand why they were not getting soft as my mom used to make. Later, I found out there is quite a science behind it.
When you cook legumes like yellow peas, they need to absorb water to become soft. If you add salt too early, it makes it harder for the peas to absorb that water. The sal becomes a barrier that slows down the water from getting inside the peas. This prevents the peas from becoming soft or cooking evenly. So, to get the best texture, its a good idea to add salt after the peas are already soft.
I like to make mine similar way, but with yellow split peas instead of whole green ones. I also added a mix of Indian spices.
Green peas are sweeter and yellow ones have an earthier flavor. Yellow split peas cook faster and do not require soaking. Dal (split lentils or peas) are often used in Indian cuisine, thats why I have decided to add some warm spices and a little bit of lemon for a brighter taste.
Of course, you can use chicken broth or add meat to the soup, but it is very tasty as it is and split peas are rich in protein. This is my go-to recipe when I try to make our dinners meatless at least once a week.
Below is the ingredients overview with possible substitutions. You can find the quantities in the recipe card at the end of this post.
To make this recipe, you will need a large saucepan or a Dutch oven and an immersion blender.
Sort and rinse golden split peas a few times under cold water. If using whole peas, make sure to soak them overnight.
In a large pot, heat the olive oil. Add diced onions and carrots. Saute the vegetables over medium heat for about 5-7 minutes until they start softening up. Now add diced garlic and cook for another 2 minutes unit the garlic blooms.
Add yellow peas, water, bay leaf, and spices. I add salt and billion once the peas are tender. Bring the soup to a boil, turn the heat on low, cover, and simmer for about 30-40 minutes or until the split peas are tender and soft.
Once the peas are tender, taste the soup and add some salt to taste and a few teaspoons of lemon juice. Take it off the heat.
Optionally, you can blend it for 30-60 seconds with the immersion blender if you like a creamier texture. Pour into bowls and serve with some crusty bread.
If you’ve never cooked with yellow or green split peas, they’re very similar to lentils. Unlike most dried beans, there’s no need to soak them before you cook them, and they become soft and tender in under an hour on the stove.
How to store and reheat
Let the soup cool down to room temperature first. You can expedite the process by transferring it into a large bowl placed over ice.
Once the soup is at room temperature, transfer it to an airtight container and store it in the fridge for up to 3 days.
This soup reheats well and it is one of the few soups I like to use for meal prep.
You can also freeze it for up to 3 months.
Once the soup is cold, it will thicken a lot. Thats why it is better to warm it up on the stovetop, using a small saucer pan over low heat.
Do not forget to stir it often to prevent it from burning. If it is too thick, you can add a little bit of water to thin it out.
- Split yellow peas do not need soaking, but always sort them and give them a good rinse under cold water.
- If your peas are whole, soak them in water for about 12 hours or overnight.
- Add any salt or bouillon only at the end, when the peas are tender. Salt interferes with their ability to soften and it will take much longer time to cook.
- When reheating it the next day, add a little bit of water as the soup may become very thick.
- The cooking time may vary, the soup is ready when split peas are tender and soft.
- Bread: enjoy the bowl of hearty split pea soup with a slice of bread, or baguette.
- Crackers: serve it with a plate of different types of crackers. I like to make a plate with flax, wheat, and saltine crackers. You can also add some slices of cheese.
- Vegetables: a tray with fresh carrots, celery, and broccoli with a ranch dip is another way you can serve this cozy soup.
- Salad: simple green salad with balsamic vinaigrette will create a nice cold and warm contact, and balance the richness of the soup.
- Toppings: you can add some coconut milk or cream for serving. I also like to add a few homemade croutons for extra texture and flavor.
Why Lentils Must Be Soaked Before Cooking
FAQ
What happens if you don’t soak split peas?
Can I boil yellow peas without soaking?
Why do you have to soak yellow split peas?
Why are yellow split peas still hard after cooking?
How to cook yellow split peas?
Ensure that you soak all the peas in water and set them aside overnight. Now, let’s say you have finished soaking them and are now ready for a boil. Since the peas are pre-soaked, expect a lesser cooking time than directly boiled yellow split peas.
Is an allergy to peas common?
The top food allergies are milk, egg, wheat, soy, peanut, tree nuts, fish, shellfish; allergies to legumes including peas are thought to be the next most common allergy. People are usually not allergic to all legumes, but allergy to more than one legume often occurs.
Do you need to soak split peas before cooking?
But soaking isn’t entirely necessary. Split peas cook relatively quickly. Unsoaked peas take from 1 to 2 hours of simmering; soaked peas take about 40 minutes. Also, the only difference between yellow and green split peas is color. Split peas absorb lots of water as they cook, so check the soup often and add liquid as needed.
Do split peas need to be cooked?
An overcooked texture may not matter if you want the split peas to act as a thickener to a soup or stew. If you prefer your split peas to be more al dente in texture, keep a close eye on the time, or if adding to a dish with lots of other ingredients, add them later into the cooking time. How do you Tell When Split Peas are Cooked?