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Lemony Yellow Split Pea Recipe

This Lemony Yellow Split Pea Recipe is a comforting, zesty soup that’s easy to make and packed with vibrant flavors and wholesome ingredients.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course, Soup
Cuisine: Gluten Free, Vegan
Keyword: Easy, Gluten-Free, Healthy, Lemon, Quick, Soup, Vegan, Yellow Split Pea
Servings: 4 servings

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely minced garlic
  • 2 cups yellow split peas picked over and rinsed if needed
  • 4 cups vegetable broth
  • 1 tablespoon minced fresh ginger root
  • 1 tablespoon lemon zest
  • 1/4 cup fresh-squeezed lemon juice
  • Salt and fresh ground black pepper to taste
  • Chopped cilantro to sprinkle on at serving time (optional)
  • Additional lemon wedges to squeeze on at serving time (optional)

Instructions

  • In a large pot or Dutch oven, heat 2 tablespoons of extra-virgin olive oil over medium heat. Once the oil is shimmering, add 2 teaspoons of finely minced garlic. Sauté for about 1 minute, or until fragrant, being careful not to let it burn.
  • Next, stir in the 2 cups of yellow split peas, allowing them to toast slightly for a couple of minutes to enhance their nutty flavor.
  • Pour in 4 cups of vegetable broth, followed by 1 tablespoon of minced fresh ginger root. Stir to combine everything well. Bring the mixture to a boil, then reduce the heat to low, covering the pot.
  • Let the soup simmer gently for about 30-35 minutes, or until the split peas are tender and creamy. Stir occasionally to prevent sticking, and check the consistency. Add more broth or water if too thick.
  • Once the split peas are cooked through, remove the pot from heat. Stir in 1 tablespoon of lemon zest and 1/4 cup of fresh-squeezed lemon juice. Season with salt and freshly ground black pepper to taste.
  • For a creamy soup, use an immersion blender to blend the soup to your desired consistency. Alternatively, transfer portions to a blender and blend until smooth. Return to the pot to heat through.
  • Ladle the soup into bowls and sprinkle with chopped cilantro if desired. Serve with additional lemon wedges on the side for extra freshness.

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef’s knife
  • Measuring Cups and Spoons
  • Blender (optional)

Notes

  • Use fresh-squeezed lemon juice for the best bright flavor; bottled lemon juice can alter the taste.
  • Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months in airtight containers.
  • For added heat, add red pepper flakes or chopped jalapeño during sautéing or serve with sriracha.