Moroccan split pea soup is a hearty and flavorful soup that is made with split peas, a variety of vegetables, and a blend of spices. It is a delicious and satisfying meal that is perfect for a cold day.
To make Moroccan split pea soup, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 cup dried split peas, rinsed and drained
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup frozen peas
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lemon juice
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
Add the split peas, cumin, coriander, turmeric, cayenne pepper, salt, and black pepper to the pot and stir to combine. Cook for an additional 2-3 minutes, or until the spices are fragrant.
Pour the vegetable broth and water over the vegetables and split peas. Add the diced tomatoes and their juices, and stir to combine. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 45-60 minutes, or until the split peas are tender.
Stir in the frozen peas and cilantro, and cook for an additional 5 minutes, or until the peas are heated through.
Stir in the lemon juice, and season with additional salt and pepper, if desired.
Serve the soup hot, garnished with additional cilantro and a dollop of plain yogurt or sour cream, if desired. Enjoy!