Yellow Split Pea Soup

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 stalk celery, finely chopped
• 1 clove garlic, finely chopped
• 1 piece fresh ginger, finely chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 1 jalapeno or other hot pepper, cored, seeded, and finely chopped
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 pound yellow split peas
• 2 quarts water, or more if needed
• 1 bay leaf
• Juice of 1/2 lemon, or more to taste
• 1/2 cup yogurt or sour cream, to serve
• 2 tablespoons chopped fresh cilantro, to serve
• 3 tablespoons roasted, salted pepitas, to serve

Directions

1. Set a soup pot over medium heat and warm the oil. Once it’s shimmering, add the onion, celery, garlic, ginger, salt, and pepper. Cook for 8 minutes, stirring frequently, until the onion has softened and turned translucent.
2. Add the jalapeno or other hot pepper, along with the turmeric, cumin, and coriander. Stir constantly and cook for 2 minutes, just long enough for the spices to wake up.
3. Add the split peas and stir well, making sure they get evenly coated in the spice mixture.
4. Pour in the water, stirring as you go, and bring the pot to a boil. Add the bay leaf and lemon juice.
5. Cover the pot and reduce the heat so the soup simmers gently. Cook for 1 1/2 hours, stirring now and then, until the split peas are tender and mostly broken down. If the soup starts looking too thick, stir in more water.
6. Taste and adjust with more salt, black pepper, or lemon juice, if you’d like.
7. Spoon the soup into bowls and finish with yogurt or sour cream, cilantro, and pepitas.