One-Pot Yellow Split Pea Soup (2024)

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Cozy up to a bowl of spicy and flavorful One-Pot Yellow Split Pea Soup.

There are a few things I've been endlessly craving lately. Comforting soups, meaty mushrooms, and pulses of all kinds. This one-pot soup checks off all three boxes, so it's no surprise I'll be making it on the reg for at least the next couple of months.

The star of this recipe is definitely the bag of yellow split peas that's been hanging out in my pantry for the past few months. In an effort to use what I have and make fewer trips to the grocery store, I've been searching for ways to use all of the hidden gems that have been stashed deep in the back of the cabinet. So far, it's been well worth the extra digging.

Yellow split peas are probably most famously used to make dal, a pulse-based dish from India. You can use any type of lentil or split pea to make dal, but yellow split peas are especially common in the northern regions.

My pantry-friendly/fridge-foraged soup recipe isn't exactly like traditional dal, but it does have lots of garlic, ginger, turmeric, and coriander, so you still get plenty of Indian-inspired flavors.

Even beyond the flavor, there are tons of other great reasons to try this soup.

You only need one pot
It's ready in less than an hour
Contains fiber, protein, and lots of immune-boosting micronutrients
Utilizes pantry-friendly ingredients
Great for meal prep
Freezer-friendly

Have I convinced you yet?

Instructions

To prep, rinse the yellow split peas and chop an onion, carrots, mushrooms, and garlic.

There's no need to soak the yellow split peas before you cook them. Like lentils, split peas cook relatively quickly even without soaking. Feel free to soak overnight if you want to reduce the cooking time. This could potentially make the yellow split peas easier to digest, too.

You can make this entire recipe with just one large stockpot. Place it on the stovetop over medium heat and add enough oil to coat the bottom.

Add red onion and carrots and cook until the onion is translucent. Then, add garlic, ginger, and mushrooms and cook until the mushrooms darken in color. If the vegetables start sticking to the bottom of the pot at any time, just stir in a little more oil and continue cooking. You can also lower the heat as needed.

Once the vegetables are sautéed, pour in the vegetable broth, water, yellow split peas, coriander, and turmeric. Bring the soup to a boil, and then reduce heat to low-medium and cook until the yellow split peas are tender.

I simmered this soup for about 25 minutes for peas on the firmer side. If you prefer a softer texture, cook the soup longer, adding water as needed to thin out the mixture.

Root-to-Stem Cooking Tip:

Besides utilizing pantry ingredients, I've also been trying to use the entire vegetable when I cook. This is called root-to-stem cooking. Try it out with the carrots in this recipe (assuming they came with the green parts attached).

How to Serve This Recipe

I love a little garnish to add color, texture, and flavor to a finished dish. Try this Yellow Split pea Soup topped with cilantro, fresh chives, and toasted sunflower seeds.

How to Toast Sunflower Seeds

Preheat the oven to 350 degrees Fahrenheit and spread sunflower seeds in a single layer on a rimmed baking sheet. Then, bake the sunflower seeds for 5 minutes or until they turn golden brown and smell nutty and toasty.

Can you make this recipe in advance? What's the best way to store it?

This one-pot soup is perfect for meal prep. To store it, transfer the soup to an airtight container and refrigerate for up to a week. You can also freeze it for up to 6 months.

Ingredient Substitutions:

If you don't have yellow split peas, substitute green split peas or lentils
Out of fresh carrots? Replace with frozen or canned carrots instead
In place of fresh mushrooms, use dry (any type works)
If you don't have sunflower seeds, omit or try pumpkin seeds, walnuts, or slivered almonds

📖 Recipe

One-Pot Yellow Split Pea Soup

Mushrooms and protein-rich yellow split peas are simmered in a spicy, Indian-inspired broth flavored with garlic, ginger, turmeric, and coriander.

4.94 from 16 votes

Print Pin Save Rate

Course: dinner, lunch, Soup

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 25 minutes to 1 hour, 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 Note: 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 25-30 minutes. Others prefer a softer texture and have had good results from cooking the peas for around an hour. 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.

Preparation:Prepare the soup up to 5 days in advance.

Storage: Store prepared soup in an airtight container and refrigerate for up to 5 days or freeze in a freezer-safe bag for up to 6 months.

Nutrition

Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

More Vegan Soup Recipes:

Vegan Turmeric Soup
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Vegan Corn Chowder
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8-Ingredient Harissa Bean Chili
Carrot Ginger Sweet Potato Soup

Looking for More Vegetarian Meal Prep Recipes?

My Easy Vegetarian Meal Prep ebook includes plant-based nutrition tips, 4 weekly meal plans, meal planning formulas and templates, and 50 make-ahead recipes that will help you:⁠ ⁠