Split Peas are popular in many cuisines from India to the Caribbean. You can find them in soups, breads, curries and stews. These beneficial Legumes are available in almost any supermarket, are high in fiber and protein, low in fat and easy to cook. Being high in fiber, it will keep you satisfied for a longer time and will also help prevent constipation. The following recipe is easy to make (it only takes 45 minutes) and can be served in many different ways! Serve it today as a Soup and save some leftover to serve with brown rice or Naan Bread tomorrow! You can always throw a tablespoon or two of Coconut Milk and have a totally different flavored soup. This recipe can be vegan by using veggie stock instead of the chicken and can be topped with Cilantro, minced Chives or Yogurt. This is one of my teenage daughter's favorite Meatless Mondays recipes!

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Yellow Split Pea Soup

Course Main Dish, Soups

Cuisine World Cuisine

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 4 servings

Author Chef Maria Cummins

Ingredients

• 1 tablespoon grapeseed oil
• 1 medium onion - chopped
• 1 clove garlic minced
• 2 tsp minced ginger
• 1 carrot sliced thin
• 2 cups dried split yellow peas
• 5 cups chicken stock (or Vegetable stock)
• 1 lemon zest
• 1 tsp turmeric
• 1/2 tsp coriander
• grapeseed oil
• salt and fresh black pepper

Instructions

• Heat a little grapeseed oil in a large soup pot.
• Add onion, ginger and garlic and saute for a few minute until the onions have softened a bit. Add the Turmeric and Coriander.
• Add carrot, peas, stock and lemon zest. Bring it to a boil.
• Reduce the heat to simmer. Cook covered for half an hour or so until the peas have softened.
• Cream in a blender and serve. *At this point you can also add a tablespoon of Coconut Milk or Yogurt.