Easy Moroccan Split Pea Soup
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
This hearty rustic soup is incredibly simple to make and filled to the brim with nutrients. Low fat, vegetarian and so delicious!
  • 1 cup yellow split peas
  • 1 shallot, finely chopped
  • 2 cloves of garlic, minced
  • 2 medium carrots, finely chopped
  • 2 tbsp raisins
  • 4 cups low sodium vegetable or chicken broth
  • 1-2 tbsp fresh thyme
  • 1 tsp turmeric
  • ½ tsp coriander
  • 1 tbsp olive oil
  • Sea salt and fresh ground black pepper to taste
  • ***Optional Toppings***
  • 2 slices cooked turkey bacon
  • Homemade breadcrumbs (recipe in notes)
  1. In a medium soup pot or large saute pan, heat olive oil over medium heat. Add shallot and carrots, and cook about ~8-10 minutes, or until tender. Add garlic during final minute. Add split peas and broth. Bring to a boil, cover and reduce heat to low. Simmer until split peas are tender and cooked, ~35-40 minutes.
  2. Add thyme, raisins, spices, salt and pepper. Cook on low, uncovered, for 10-15 minutes, stirring often.
  3. Ladle into bowls and serve!
To make breadcrumbs, preheat oven to 425 degrees F. Cut 2-3 slices of crusty, multigrain (or gluten-free if necessary) bread or 1 English muffin into small pieces. Add to a bowl and toss with a drizzle of olive oil and pinch of Italian seasoning, garlic powder, sea salt and black pepper. Spread out evenly on a baking sheet and bake for ~15 minutes, tossing every 5 minutes to prevent burning.
Nutrition Information
Serving size: 1 cup (1/4 of recipe), excluding toppings Calories: 190 Fat: 3.5 gm Saturated fat: 0 gm Carbohydrates: 38.5 gm Sugar: 8 gm Sodium: 592 mg Fiber: 13 gm Protein: 12 gm
Recipe by Dishing Out Health at https://dishingouthealth.com/easy-moroccan-split-pea-soup/