It is Friday! Are you happy to have the weekend here? I sure am! This week has been a doozy and I am ready to catch up on some sleep, plant my garden and get flowers in my outdoor pots! We have had the typical spring weather–one minute freezing cold and the next warm and sunny, but Saturday is projected to be nice and I am happy about that! Although Sunday is going to get chilly and rain again, but at least I have a new YUMMY soup to enjoy! You guys this Creamy Tumeric Soup with Split Peas and Lentils is SOO good!! I LOVE it and it freezes really well! I love it so much that I have had it for lunch at least once a week!
I think my favorite part is the cashew “cream” that you swirl in at the end. Seriously–amazing and so good for you!! I love to make nutritionally rich food for my family that I know nourishes their bodies and tastes so good. This recipe is my new favorite soup–yummmmm!
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Creamy Tumeric Soup with Split Peas and Lentils
Ingredients
- 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
- 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.
- Stir frequently for even cooking.
- Add the garlic and turmeric and cook for another minute.
- Add the tomatoes (and their juices), red lentils, split peas and the broth and bring to a boil.
- Once boiling, turn down heat and let simmer uncovered for one hour until split peas are soft.
- Stir occasionally.
- Meanwhile make the cashew or almond cream sauce. Drain and rinse the soaked nuts and add to a high speed blender.
- Add fresh water and blend on high speed for at least one minute.
- Check the sauce to ensure it is smooth and creamy.
- Once split peas are soft, turn off heat. Stir in fresh parsley and almond cream sauce.
- Season to taste and serve. Garnish with freshly ground black pepper, fresh diced parsley and a drizzle of nut cream sauce if desired.
- Store leftovers in an airtight container in your refrigerator for up to one week or in your freezer for two months.
Recipe Source: Slightly adjusted from Eating by Elaine
I love coconut milk and I bet the addition of the ham bone/ ham was delish!! Thanks for the feedback. I am so glad you enjoyed this recipe! xo
Thats a great idea Brittany!! I bet that was sooo good!!
I made this tonight and it was so yummy for a cold, snowy day. I added ham from a ham bone I had in the freezer. I first put it in the instant pot with all of the juices I had it frozen in, then pulled off all of the meat. I also took the advice from the comment above and added a can of coconut full fat milk. I skipped the creamy nut sauce because the coconut milk was easier. I served it with corn bread and it was delicious. Definitely will make this again.
My family loves this soup! To make it easier I just add a can of full fat coconut milk in at the end instead of doing the cashews/almond milk. It’s super creamy and yummy!
Alicia,
Yum–I bet the Garam Masala was fantastic in this recipe! Thanks for the tip! I am so happy your loved it as much as I do! xo
Just had to report back that I finally made this and LOVED it! I added in some extra veggies because I had them, and 1/2 tsp. garam masala to bring out some Indian flavor, but it was delish! Thanks for the recipe; I’m adding it to my list of favorite healthy meals. 🙂