Yellow Split Pea Soup with Lemon

Brighten up your mealtime with this comforting and zesty Yellow Split Pea Soup with Lemon! Packed with nutrient-rich yellow split peas, hearty vegetables, and an aromatic blend of cumin and turmeric, this soup is as wholesome as it is flavorful. A splash of fresh lemon juice adds a refreshing tang that perfectly complements the creamy, slightly chunky texture. Simple to prepare and naturally vegan and gluten-free, this one-pot wonder is perfect for cozy family dinners or make-ahead meals. Garnished with fresh parsley and served with optional lemon wedges, this vibrant soup is a nourishing and satisfying way to embrace bold yet balanced flavors.

Nutriscore Rating: 84/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 1 cup Yellow split peas
• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 2 medium, diced Carrot
• 2 diced Celery stalks
• 1 teaspoon Ground cumin
• 1 teaspoon Ground turmeric
• 6 cups Vegetable broth
• 1 Bay leaf
• 2 tablespoons Lemon juice
• 1 teaspoon (adjust to taste) Salt
• 0.5 teaspoon (adjust to taste) Black pepper
• 2 tablespoons, chopped (for garnish) Fresh parsley
• 4 (optional, for serving) Lemon wedges

Directions

Step 1

Rinse the yellow split peas thoroughly under cold water until the water runs clear. Set aside.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Add the chopped onion and sauté for 3-4 minutes until soft and translucent.

Step 4

Stir in the minced garlic, diced carrot, and diced celery. Cook for another 3-4 minutes until the vegetables begin to soften.

Step 5

Sprinkle in the ground cumin and ground turmeric. Stir well to coat the vegetables in the spices and cook for 1 minute until fragrant.

Step 6

Add the rinsed yellow split peas to the pot, along with the vegetable broth and bay leaf.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 35-40 minutes, stirring occasionally, until the split peas are tender and the soup has thickened. Skim off any foam that forms on the surface during cooking.

Step 8

Remove and discard the bay leaf. Use an immersion blender to partially blend the soup (if desired) to create a creamy texture while still leaving some chunks. Alternatively, blend half the soup in a blender and return it to the pot.

Step 9

Stir in the lemon juice, salt, and black pepper. Taste and adjust the seasoning as needed.

Step 10

Ladle the soup into bowls and garnish with chopped fresh parsley. Serve with lemon wedges for an extra burst of brightness, if desired.

Nutrition Facts

Serving size	2468.8 grams (2468.8g)

Amount per serving	% Daily Value*
Calories	1726

Total Fat 44.90g	58%
Saturated Fat 7.90g	40%
Polyunsaturated Fat 7.00g
Cholesterol 0mg	0%
Sodium 6242mg	271%
Total Carbohydrate 263.70g	96%
Dietary Fiber 84.80g	303%
Total Sugars 58.40g
Protein 83.10g	166%

Vitamin D 0IU	0%
Calcium 635mg	49%
Iron 22mg	123%
Potassium 6531mg	139%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.6%

Protein: 18.6%

Carbs: 58.9%