Veggie Turmeric Yellow Split Peas

What Are Yellow Split Peas?

Yellow split peas are dried field peas that have been peeled and split in half. Because they’re split, they cook faster than whole dried peas and don’t need to be soaked. Green split peas are the same idea and taste a little sweeter, which is why they’re classic in split pea soup.

Like other beans, peas, and lentils, split peas are a good source of plant-based protein and fiber. You’ll usually find them in bags near the dried beans and lentils, or in the bulk bins. If you like cooking with pulses, my complete guide to lentils has lots more ideas.

Ingredients for Turmeric Yellow Split Peas

You’ll find the full amounts in the recipe card below.

• Oil: Vegetable or olive oil for sauteing. Avocado or coconut oil work too.
• Yellow onion: A small onion, diced. A white onion works too.
• Garlic, ginger, and jalapeno: These give the dish its flavor. Use less jalapeno, or remove the seeds, if you prefer a milder dish. I don’t peel my ginger, just mince it.
• Broccoli and zucchini: You can swap either one for another vegetable, like diced carrot, sweet potato, butternut squash, or bell pepper.
• Yellow split peas: Sort through them to remove any debris, then rinse them in a colander. Green split peas or red lentils also work, but the cooking time will be different.
• Turmeric: Adds an earthy flavor and the golden color.
• Vegetable broth: Regular or reduced-sodium both work.
• Salt: Taste at the end and add more if needed, since broths vary in saltiness.

Variations and Add-Ins

• Cheesy flavor: Add 2 Tablespoons of nutritional yeast in step 3.
• Oil-free: Saute the vegetables in ¼ to ½ cup of vegetable broth instead of the oil.
• Swap the vegetables: Use 1 cup of another vegetable in place of the zucchini, or 1 ½ cups in place of the broccoli.
• Curry flavor: Stir in a little curry powder or garam masala with the turmeric. I haven’t tested this version.
• Greens: Stir in a couple of handfuls of spinach or kale at the end and let them wilt. I haven’t tested this version.
• Creamier: Stir in a splash of coconut milk at the end. I haven’t tested this version.
• Want dal instead? Try my yellow lentil dal instead.

How to Cook Yellow Split Peas

Before you start, dice the onion, mince the garlic, ginger, and jalapeno, chop the broccoli into small florets, and dice the zucchini. Sort and rinse the split peas. You’ll find the full instructions in the recipe card below.

PRO TIP: Split peas can take longer to cook depending on how old they are, your pan, and your stove. If they aren’t tender after 40 minutes, add a little more water or broth and keep cooking in 10-minute increments until they’re soft.

Yellow Split Pea Cooking Time and Liquid

This recipe uses 1 cup of yellow split peas to 2 ¾ cups of vegetable broth, which is just enough liquid to cook the peas while the dish stays thick instead of soupy. Most batches are tender after about 30 to 40 minutes of simmering, but older split peas can take up to 80 minutes. Keep extra broth nearby and check the pot as it cooks.

If you’d like a soup instead, add more broth and simmer a little longer. For a classic green split pea soup, try my vegan split pea soup linked above.

Toni’s Recipe Tips

• Sort and rinse the split peas: This removes any small stones or debris.
• Adjust the liquid: If the broth absorbs before the split peas are cooked to your liking, add a little more and keep cooking.
• Read the package: Some brands recommend soaking. If yours does and you skip it, the peas may take longer to cook.
• Bloom the spices: For more flavor, add the turmeric with the garlic and ginger and cook until fragrant.

Common Problems to Avoid

• Hard split peas: They just need more time. Add a splash of liquid and keep simmering.
• Too much liquid: Remove the lid, turn up the heat, and stir until it thickens.
• Sticking to the pan: Stir more often as the broth cooks down, and add a splash of water if needed.
• Bland flavor: Add more salt, or a squeeze of lemon right before serving.

What to Serve with Yellow Split Peas

• Grains: Brown rice, white rice, quinoa, or garlic rice.
• Bread: Warm homemade vegan naan for scooping.
• Vegetables: Roasted butternut squash, rosemary roasted potatoes, or sauteed Swiss chard.
• Salad: A raw carrot salad or chickpea kale salad on the side.
• Toppings: Lemon wedges, fresh cilantro, or a swirl of dairy-free yogurt.

Storage and Reheating

• Fridge: Let it cool, then store it in an airtight container for 4 to 5 days.
• Freezer: Freeze it in an airtight container or freezer bags laid flat for 2 to 3 months. Thaw it in the fridge overnight.
• Reheat: Warm it on the stove or in the microwave, adding a splash of water or broth if it seems dry.

Yellow Split Peas FAQs