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Creamy Tumeric Soup with Split Peas and Lentils


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5 from 3 reviews

Ingredients

Scale
  • 1 tablespoon extra virgin olive oil
  • 1 large white onion, diced small
  • 2 large carrots, peeled and diced small
  • 3 large celery stalks, leaves/ends removed and diced small
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 4 large garlic cloves, minced
  • 2 teaspoon ground turmeric (or more if desired using up to 1 tablespoon total)
  • 1, 15 ounce can diced tomatoes with juices
  • ½ cup split red lentils
  • ½ cup split peas
  • 7 cups Vegetable or chicken broth (or 8 cups for a more brothy soup)
  • ½ cup raw, unsalted cashews or slivered almonds, soaked in boiling water for 30 minutes
  • ¾ cup water
  • ¾ cup fresh cilantro or parsley, diced (optional garnish–but so good!)

Instructions

  1. Heat a large pot over medium heat. Add the oil, onion, carrots, celery, salt and pepper and cook for 5 minutes until veggies begin to soften.
  2. Stir frequently for even cooking.
  3. Add the garlic and turmeric and cook for another minute.
  4. Add the tomatoes (and their juices), red lentils, split peas and the broth and bring to a boil.
  5. Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft.
  6. Stir occasionally.
  7. Meanwhile make the cashew or almond cream sauce. Drain and rinse the soaked nuts and add to a high speed blender.
  8. Add fresh water and blend on high speed for at least one minute.
  9. Check the sauce to ensure it is smooth and creamy.
  10. Once split peas are soft, turn off heat. Stir in fresh parsley and almond cream sauce.
  11. Season to taste and serve. Garnish with freshly ground black pepper, fresh diced parsley and a drizzle of nut cream sauce if desired.
  12. Store leftovers in an airtight container in your refrigerator for up to one week or in your freezer for two months.