- Yields: about 1 quart
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1 tablespoon high-heat oil
- 1 cup diced onions
- 1/2 cup diced celery
- 1/2 red bell pepper, diced
- 2 teaspoons minced garlic
- 1 teaspoon minced ginger
- 1 cup dried yellow split peas, rinsed and sorted
- 4 cups water
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried dill
- 1/2 teaspoon ground turmeric
- Salt and pepper, to taste
- 3 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons chopped fresh parsley
Directions
Heat oil in a soup pot over medium-high heat. Add onions, celery, bell peppers, garlic and ginger; sauté until soft, about 5 minutes. Add split peas and water and bring to a boil. Reduce heat to low and simmer until peas are tender, 30 to 40 minutes.
When peas are tender, stir in thyme, dill, turmeric, salt and pepper. Cook for 5 to 10 minutes more, to blend flavors. Remove from the heat. Stir in lemon juice, zest and parsley just before serving.
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