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yellow split pea soup recipe

Yellow Split Pea Soup Recipe with Lemon and Herbs

A thick, savory vegetable soup with yellow split peas, thyme, garlic, and lemon.
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Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings: 6 generous bowls
Ingredients Equipment Method Notes

Ingredients
  

Soup
  • 1 lb dried yellow split peas 454 g; about 2¼ cups; sorted and rinsed
  • 2 tablespoons olive oil plus a little extra for serving, optional
  • 1 large yellow onion about 200 g; finely diced
  • 2 medium carrots about 150 g; cut into ¼-inch dice
  • 2 stalks celery about 100 g; cut into ¼-inch dice
  • 4 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika optional
  • 1 bay leaf
  • 6 cups low-sodium vegetable broth about 1.42 liters
  • 2 cups water about 475 ml; plus more hot water as needed
  • 1/2 teaspoon fine salt plus more to taste
  • 1/2 teaspoon ground black pepper plus more to taste
  • 1–2 tablespoons fresh lemon juice start with 1 tablespoon
  • 2 tablespoons chopped fresh parsley optional, for serving

Equipment

  • 5- to 6-quart heavy pot with a lid
  • Fine-mesh strainer
  • wooden spoon
  • immersion blender optional

Method
 

Instructions
  1. Spread the peas on a light-colored plate or tray and remove any stones or other debris. Transfer them to a fine-mesh strainer and rinse under cool running water. Drain well. Split peas do not require soaking before cooking, so you can begin the recipe immediately.
  2. Heat the olive oil in the pot over medium heat. Add the onion, carrots, and celery. Cook for 10–12 minutes, stirring often, until the onion is translucent and the vegetables have begun to soften. Lower the heat if the onion starts to brown deeply. If the bottom becomes dry, add a tablespoon of water and scrape up any light golden residue.
  3. Stir in the garlic, thyme, cumin, and smoked paprika, if using. Cook for 30–60 seconds, just until fragrant. Keep stirring; the garlic and ground spices can catch quickly on the hot bottom of the pot.
  4. Add the rinsed peas, vegetable broth, 2 cups of water, bay leaf, ½ teaspoon fine salt, and black pepper. Stir well, scraping the bottom of the pot. Increase the heat and bring just to a boil, which may take 10–15 minutes. Immediately reduce the heat to maintain a gentle simmer with small bubbles breaking the surface.
  5. Set the lid slightly ajar and simmer for about 60–90 minutes, beginning to check the peas after 45 minutes. Stir across the bottom every 10–15 minutes at first, then every few minutes as the soup thickens. If foam rises toward the rim, lower the heat and skim some off if needed.
    Add hot water ½ cup at a time whenever the mixture gets very thick before the peas soften. The soup should remain loose enough to stir easily. Test several peas: each should crush readily against the side of the pot, with no firm, chalky, or gritty center. Cook longer if necessary. Age, hard water, and elevation can affect the cooking time.
  6. Remove and discard the bay leaf. Stir vigorously to break down some of the tender peas. For a smoother soup, take the pot off the heat and use an immersion blender in short bursts, keeping the blade submerged to limit splashing. Leave some vegetables intact if you prefer texture. Blending should follow complete cooking; it will not correct firm, undercooked peas.
    If the soup is too thick, stir in hot water or broth ¼–½ cup at a time. If it is thin, return it to a gentle simmer uncovered for 5–15 minutes, stirring frequently. Aim for a thick soup that pours from the ladle; it will become firmer as it stands.
  7. Turn off the heat and stir in 1 tablespoon of lemon juice. Taste before adding the second tablespoon. Adjust salt and pepper, then ladle into bowls and add parsley if using. A small drizzle of olive oil is optional. Serve with crusty bread or a crisp green salad.

Notes

Cooking takes approximately 85–120 minutes; total time is approximately 100–135 minutes. The displayed card times use the upper planning estimate. Begin checking the peas after 45 minutes of simmering, and cook until fully tender; some batches take longer. Finished yield varies with evaporation and added water.
No soaking is needed. Add lemon only after the peas soften. Refrigerate promptly in shallow containers, within 2 hours (1 hour above 90°F/32°C). Keep at 40°F/4°C or below and use within 3–4 days. Freeze for 2–3 months for best quality. Reheat to a boil and at least 165°F/74°C throughout.