Herbed Split Pea & Basmati Rice Soup with Caramelized Onions
Hearty split peas and fragrant basmati rice are simmered up with fresh herbs and caramelized onions to create this cozy and flavorful Persian-inspired split pea soup.
Servings: 6
Calories: 366kcal
Ingredients
For the Caramelized Onion Topping
- 1 large onion, diced
- 1 tablespoon olive oil
For the Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 3 garlic cloves, minced
- 12 cups vegetable broth
- 1 ½ cups dried split peas
- ¾ cup dried basmati rice
- 1 cup chopped fresh parsley
- 1 cup chopped fresh cilantro
- ½ cup chopped scallions
- ¼ cup chopped fresh mint
- Salt and pepper to taste
For Serving
- Pomegranate molasses
Instructions
- To make the caramelized onions, coat the bottom of a large skillet with oil and place it over low heat. Add the onion and allow to cook for about 1 hour and 15 minutes, until fully caramelized, stirring occasionally.
- While the onion cooks, coat the bottom of a large pot with oil and place it over medium heat. Add the onion and carrots sauté for about 5 minutes, until the onions are soft and translucent. Stir in the cumin, cinnamon, turmeric and garlic. Continue to sauté for about 1 minute more, until very fragrant.
- Stir in the broth, peas and rice. Raise the heat and bring everything to a boil. Lower heat and allow to simmer, uncovered, until the peas and rice fall apart, about 2 hours and 15 minutes, stirring occasionally.
- Stir in the parsley, cilantro, scallions and mint and continue simmering for about 10 minutes. Remove from heat and season with salt and pepper to taste.
- Ladle into bowls and top with caramelized onions and extra herbs, if you like. Drizzle with pomegranate molasses. Serve.
Nutrition
Calories: 366kcal | Carbohydrates: 65.9g | Protein: 15.4g | Fat: 5.8g | Sodium: 1795mg | Potassium: 787mg | Fiber: 15.7g | Sugar: 9.5g | Calcium: 70mg | Iron: 4.5mg