Split peas cook down into something velvety without a blender in sight. Turmeric and cumin give this soup warmth without heaviness, and by the time the peas fully break down you're left with a thick, satisfying bowl that happens to be one of the more heart-friendly meals in regular rotation.
Ingredients
- 1 1/2 cups dried split peas, rinsed
- 3 carrots, diced
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp turmeric
- 1 tsp cumin
- 6 cups low-sodium vegetable broth
- 1 tbsp olive oil
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot. Cook onion and carrots 5 minutes until softened.
- Add garlic, turmeric, and cumin. Stir for 1 minute.
- Add split peas and broth. Bring to a boil, then reduce heat and simmer uncovered 35-40 minutes, stirring occasionally, until peas break down completely.
- Finish with lemon juice and season to taste.
Nutrition Facts (per serving)
| Calories | 240 |
| Total fat | 5g |
| Total carbohydrates | 38g |
| Dietary fiber | 12g |
| Protein | 14g |
| Sodium | 280mg |
Why This Is Good for Your Gut
Split peas are exceptionally high in fiber and plant protein, both of which support heart health and feed beneficial gut bacteria that ferment fiber into short-chain fatty acids. Turmeric contributes anti-inflammatory curcumin, and carrots add beta-carotene alongside their own fiber.
This thickens as it sits, so thin leftovers with a splash of broth when reheating.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
