Split Pea Soup with Turkish Lentil Soup Vibes

After a lovely trip to France and indulging in a cheeseboard with baguette as dinner, it felt like the perfect time to do a cupboard clearance. That’s when I stumbled upon a forgotten bag of split peas hiding in the dark side of the pantry.

This recipe is inspired by Turkish lentil soup but with a slight twist, using split peas instead of red lentils. If you’ve ever accidentally ordered the wrong legume—like my neighbor Dilek—you’re in luck because this soup is a delightful solution.

It’s spiced, hearty, and blended until silky smooth, with a drizzle of pul biber butter and a squeeze of lemon to brighten every spoonful. Here’s how to make it:

Split Pea Soup with Pul Biber Butter

Serves: 4

Prep Time: 15 minutes

Cook Time: 1 hour

Ingredients

• 1 cup split yellow peas

• 6 cups water (for cooking the peas)

• 2 tablespoons olive oil

• 1 onion, finely chopped

• 1 red chili, sliced

• 3 garlic cloves, crushed

• 4 cm piece of ginger, grated

• 1 carrot, diced

• 1 medium sweet potato, diced

• 3 tomatoes, diced (or 1 tin of chopped tomatoes)

• Salt and pepper, to taste

• 4 cups vegetable stock (or water)

• Handful of fresh parsley, chopped

• Lemon wedges, for serving

For the Pul Biber Butter

• 1 tablespoon butter

• 1 teaspoon pul biber (Aleppo pepper)

Instructions

1. Cook the Split Peas

Rinse the split yellow peas thoroughly, then place them in a pot with 6 cups of water. Bring to a boil, reduce to a simmer, and cook for 40 minutes, or until tender. Drain and set aside.

2. Prepare the Soup Base

While the peas cook, heat the olive oil in a large saucepan over medium heat. Add the onion and sauté for 10 minutes until softened.

Stir in the chili, garlic, and ginger, cooking for another 2 minutes until fragrant.

3. Add the Vegetables

Add the carrot and sweet potato, cooking for 10 minutes while stirring occasionally.

Add the tomatoes (or tin of chopped tomatoes), season with salt and pepper, and cook for another 10 minutes until softened.

4. Combine and Simmer

Add the drained split peas, vegetable stock, and parsley to the pot. Bring everything to a boil, then reduce to a simmer for 10 minutes.

5. Blend the Soup

Using a blender or immersion blender, purée the soup until smooth. Adjust seasoning as needed.

6. Prepare the Pul Biber Butter

Melt the butter