This turmeric yellow split peas recipe (no soaking!) is a cozy, comforting, yet nourishing easy, one pot, side or main made with basic pantry staples. + It’s gluten-free, vegan, & loaded with plant-based protein!
In a large pan with a lid, heat the oil over medium-high heat. Add the onion and saute for 5 minutes or until the onions become tender and translucent.
Add the garlic, ginger, and jalapeno, and cook for another 1 to 2 minutes.
Add the broccoli, zucchini, split peas, turmeric, vegetable broth, and salt. Bring the vegetable broth to a boil, cover with a lid, and then lower to a simmer for 30 minutes. If there’s still broth in the pan when you remove the lid, turn up the heat and stir continuously until the broth evaporates and it becomes a thicker consistency.
Notes
Adjust the amount of liquid: If it absorbs before the split peas are cooked to your liking, simply add a little more and continue to cook.
Read the packaging: Some recommend soaking the split peas overnight. If you skip the step, they can take significantly longer to cook.
Cooking time can vary: Based on the type of split pea used, their age, pan size, and exact heat level. Usually between 40-80 minutes.
For the best flavor: Temper the spices (ground or whole) in step 3 until fragrant. This helps bring out their flavor.