Ingredients
2tbspolive oil
1large onion,finely chopped
1celery stalk,finely chopped
1garlic clove,finely chopped
1fresh ginger,(1-inch piece), finely chopped
¼tspblack pepper,or to taste
1jalapeno,or other hot pepper, cored, seeded, finely chopped
1tspground turmeric
1tspground cumin
1tspground coriander
1lbyellow split peas,(2¼ cups)
8cupswater,or more if needed
1bay leaf
½tspsalt,or to taste
4tbsplemon juice,(from ½ lemon), or more to taste
½cupyogurt,or sour cream, optional
2tbspfresh cilantro,chopped
3tbspsalted pepitas,roasted
Preparation
In a soup pot over medium heat, warm the oil. When the oil is hot, add the onion, celery, garlic, ginger, and pepper.
Cook, stirring often for 8 minutes until the onions are looking translucent and softened.
Stir in the jalapeno or other hot pepper, turmeric, cumin, and coriander. Cook, stirring constantly for 2 minutes.
Stir in the split peas. Continue stirring until they are coated all over with spices.
Pour in the water and bring to a boil, stirring. Add the bay leaf.
Cover the pot and let the soup bubble gently for 1½ hours until most of the split peas have fallen apart and are tender.
Stir the soup occasionally. If the soup looks like it has broken down at this point, add the salt, stir and cook for another 30 minutes until the soup looks thick and creamy.
If the split peas still feel firm, cook for an additional 30 to 60 minutes before adding the salt. Add more water if the soup seems too thick.
Once the split peas are tender, add the lemon juice, plus additional salt and black pepper to taste. Stir to combine.
Ladle into bowls and garnish with yogurt or sour cream, cilantro, and pepitas. Enjoy!
