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
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Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
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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.
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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.
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Stir in the frozen peas and cilantro, and cook for an additional 5 minutes, or until the peas are heated through.
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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!