Creamy Yellow Split Pea Soup (Instant Pot Friendly!)

This is a simple, nutritious and delicious recipe. Will be making this one again, so good!

This soup is delicious, easy to make, and such a gorgeous golden color! I did the oil-free stove-top version and served it with a vegan Israeli Couscous & Kale Salad. Next time I think I’ll either leave part of the soup unblended for more texture, or blend all of it in the Vitamix for a smoother soup. The immersion blender doesn’t get it as smooth as I like. The flavor is on point.

Super delicious! I’ll definitely be making again. Thanks so much for the tasty recipe

I made this recipe in my Instant Pot for myself and my husband and we were blown away at how delicious it was. Especially considering how easy it was! I pretty much followed the recipe exactly, including blending a little with my immersion blender (but not enough to make it a purée). Yum. So good.
I also made some homemade naan bread to go with it and it was perfection.

Great recipe, though I’ve tweaked it a bit. I omit the onions and add in a bit of onion powder instead. I’m not a huge onion fan, so that’s why I leave it out. Sometimes I substitute 1/4 tsp of ground ginger if I don’t have fresh ginger, thought I certainly prefer using the fresh ginger. I also add chopped carrots and sweet potatoes into the soup and let them simmer with the split peas.

I don’t have an instant pot, so I simmer everything about 45 minutes on the stove after I’ve sauteed the base and added everything else, except for the coconut milk, which I don’t add until the very end.

Yum! Easy, nutritious and comes together quickly with pantry staples. I did add a few carrots and celery when sauteing the onions to bump up the veg (and I needed to use them up). I used homemade veg broth and leftover lite coco milk from another recipe. Lots of pepper at the end with some lime. I left it as a brothy soup so I also added extra broth as it cooked down a lot. I didn’t have any cilantro unfortunately. Such a fresh flavor, a great soup for the beginning of Nov/post Halloween/welcome to SoCal Fall. Thank you MB for another winner!

This soup was easy to make and very comforting and tasty. I made roasted yams and topped with cilantro. We all loved it!

Thank you for this amazing meal! All your recipes are incredible so I made this version times 4! (16 servings)
Thank you for all the recipes you share, you are the reason I love cooking now!

This soup was SO GOOD! I have an off-brand pressure cooker (not an insta-pot) 🤣 and it doesn’t have a sauté setting so I just sautéed everything in a pan and then transferred it. I also added jalapeño for a little extra kick. I had to cook it twice (30 min total) but I think that’s just an issue with my weird cooker.

This soup had so much flavor. Will definitely make it again!

This was delicious but I would cut back on the liquid a little, it came out a little thinner than I would have liked. Also definitely double the recipe – it only made enough for 2 of us!

I used my instant pot – just perfect!

This soup is SO. GOOD. So much better than the sum of its parts! I remember not being that jazzed when I first saw the recipe but I’m so glad I tried it. I would recommend reducing the liquid a little but holy smokes, this is one of my favorite soup recipes and it is so low effort.

OMG this is SOOOO good! Made it exactly as the recipe suggested in Instant Pot, only added flaky finishing salt when I ladled into a bowl, and loved this simple recipe of ethiopian heaven. For all of the desis out there with a stockpile of dals, I researched that yellow split peas are chana dal. I used Toovar Dal, which are yellow split pigeon peas and it was delicious.

Texture good, flavor bland. We made in instant pot… maybe that mellowed the spices too much?

10/10 delicious and 10/10 would recommend and have recommended! Thanks for great recipe. Tasty and budget friendly!

This is verrrry tasty. I was surprised, considering how simple the recipe is! Loving the Instant Pot recipes. Perfect for a busy mom. Please keep them coming!

I made this recently and was surprised by how rich the flavor was. I can not use coconut milk but used oat instead. Added a little more potatoes to create the creaminess. I added homemade croutons. It was very satisfying and never tired of eating the leftovers.

This was delicious! We topped with sautéed tempeh strips (“fakin’ bacon”), cilantro (good suggestion!), and served with sriracha, and naan on the side.

This was so delicious! It’s definitely different than anything we’ve eaten lately and was perfect for a snowy evening. I couldn’t find yellow split peas, so I replaced them with Tur Dal and this turned out very well on the stove top. These did not need to cook as long as yellow split peas. We topped with sweet potatoes as suggested. I was too lazy to make naan and we can never find vegan naan at the store, so we served with crusty bread and garlic confit. I doubled the recipe and glad I did, though I think I added too much water for tur dal. Next time I will make it thicker so we can grab it with bread like traditional Ethiopian food. Five stars for a gingery, fantastic recipe. Thank you for another great one, Dana! We will definitely add this to our rotation.

I just made this tonight and it was absolutely delicious! I ended up doubling the recipe and serving it as a main meal for the family.

The only minor change I made to the soup was only adding 1 cup of water (instead of doubling it to 2 like the rest of the ingredients), and I followed the option to puree it to make it more creamy. With the sweet potato croutons, I seasoned them with ~1 tsp chili powder, 1/2 tsp cumin, some salt, and sprayed them with olive oil before baking (which is just my general go-to for sweet potato cubes). But honestly, even before adding the ‘croutons’, the soup was already delicious on its own. With the coriander and the swirl of coconut milk just before serving, it was perfect.

Highly recommend this and will absolutely be making it again – everyone loved it!

Made this last night! Absolutely delicious, easy and satisfying. I love rotating through pantry staples, and this recipe came at the perfect time. Hearty, gingery, absolutely warm & comforting. I love quick meals where I can to use my instantpot. This is yet another keeper, thanks to the MB!

This was absolutely wonderful. I did end up using a big onion which was probably twice as much onion. I used a full tablespoon of minced ginger. I found that a small can (~ 4 oz) of coconut milk works just perfect. I think next time I will double it though because it didn’t really make that much.