Ethiopian-Inspired Split Pea Soup with Turmeric and Ginger

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A warming, golden split pea soup infused with turmeric and fresh ginger, offering a nutritious and comforting starter or light meal. This African recipe (vegetarian, gluten free), ready in about 70 minutes, pairs yellow split peas, yellow onion, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups, rinsed yellow split peas
• 1 medium, diced yellow onion
• 3, minced garlic cloves
• 1 tbsp, minced fresh ginger
• 1 tsp turmeric powder
• 1 tsp cumin powder
• 6 cups vegetable broth
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp, chopped for garnish fresh cilantro

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until hot. Add 1 medium diced yellow onion and sauté for 6-7 minutes until softened and translucent.
2. Step 2: Stir in 3 minced garlic cloves, 1 tbsp minced fresh ginger, 1 tsp turmeric powder, and 1 tsp cumin powder; cook 1 minute until fragrant.
3. Step 3: Add 1 1/2 cups rinsed yellow split peas and 6 cups vegetable broth, stirring to combine. Bring to a boil.
4. Step 4: Reduce heat to low, cover partially, and simmer for 45-50 minutes, stirring occasionally, until split peas are tender and soup thickens.
5. Step 5: Season with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon juice. Adjust seasoning as needed.
6. Step 6: Ladle soup into bowls and garnish with 2 tbsp chopped fresh cilantro before serving.