They look a little different, color-wise, but there is no major difference between yellow and green split peas. The yellow version is most often used to make dal, while we usually buy the green ones to make soup. You can use green split peas to make this recipe, but why not mix things up with yellow split pea soup?
A lot of split pea recipes use ham or bacon, but this is a plant-based, vegan version. Despite the lack of meat and dairy, this soup is still quite high in protein. It’s also a good source of fiber and vitamins and minerals, like thiamin, folate, copper, iron, magnesium, and more. And did I mention, it’s also easy to make? This particular recipe was shared with us by our friends at Foods Matter many years ago. We’ve since update and adapted it a little.
Special Diet Notes: Yellow Split Pea Soup
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan, vegetarian, plant-based, and top food allergy-friendly.
- 3 tablespoon olive oil
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 2 medium onions, thinly sliced
- 1 medium carrot, finely grated
- 10 ounces yellow split peas
- 1 russet potato, peeled and diced (optional)
- 8 cups allergy-friendlly vegetable stock, plus additional if needed
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Heat the oil in a heavy pan over low heat. Add add the cumin and coriander, and cook gently for 2-3 minutes. Add the onions and carrot and cook very gently, uncovered, stirring regularly, for 45 to 60 minutes. Make sure they do not burn.
- Add the split peas, potato (if using), and stock. Bring to the soup to a boil, reduce the heat to low, cover, and simmer for 45 minutes.
- Season with sea salt and freshly ground black pepper. Add extra stock if it is too thick.