Moroccan · Soup
Yellow Split Pea and Ginger Soup
Golden split peas cooked down with fresh ginger, turmeric and onion into a mellow, sweet-savoury soup that Moroccan home cooks make when they want something gentle on the stomach. A squeeze of lemon and a scatter of fried onions turn a humble pot into something you go back to.
- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Serves
- 5
- Level
- Easy
Ingredients
- 250 g yellow split peas, rinsed
- 1 onion, chopped, plus 1 extra for frying
- 4 garlic cloves, crushed
- 1 thumb fresh ginger, grated
- 1 tsp turmeric, 1/2 tsp cumin
- 4 tbsp olive oil
- Salt, black pepper, lemon to serve
Method
- 1
Sweat the base
Soften the chopped onion and garlic in 2 tbsp oil, add the grated ginger, turmeric and cumin and fry for a minute.
- 2
Simmer the peas
Add the split peas and 1.3 litres water and simmer 40–45 minutes until the peas are completely soft, skimming any foam.
- 3
Blend
Blend to a smooth or semi-smooth soup and season well with salt and pepper, loosening with hot water as needed.
- 4
Fry the onions
Thinly slice the extra onion and fry in the remaining oil until deep golden and crisp. Top each bowl with the onions and a squeeze of lemon.
Chef's tips
- Fresh ginger, not ground, gives this soup its clean warmth — grate it fine so it disappears.
- The crisp fried onions add sweetness and texture; do not skip them.
Frequently asked questions
Do split peas need soaking?
No, but an hour's soak shortens the cooking time. Otherwise simmer until they fully break down, about 45 minutes.
Can I use green split peas?
Yes, though they taste a little grassier and give a darker soup. Yellow peas are sweeter and more traditional here.