This Instant Pot Turkish-inspired split pea soup (or stew) is seriously delicious and filling. Made in a pressure cooker, it’s a quick and easy vegan and gluten-free dish.
This gorgeous split pea stew (or thick soup) is adapted from a classic Turkish lentil soup, also known as Mercimek Çorbası. It’s simple, rich and nutritious stew is full of warm, aromatic spices and flavours that will get you asking for seconds. Made with yellow split peas, this vegan and gluten-free friendly stew is ridiculously easy and quick when made in an Instant Pot pressure cooker. Let me show you how!
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- 1 1/2 tablespoons olive oil
- 1 medium white onion, diced
- 1 medium carrot, diced into small cubes
- 1 celery stick, diced into cubes
- 4–5 cloves garlic, diced finely
- 1 bay leaf
- 1 teaspoon paprika powder
- 1 1/2 teaspoons cumin powder (I love this organic spice brand)
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon chili powder or cayenne pepper
- 2 cups yellow split peas (rinsed well)
- 1/2 cup chopped tinned tomatoes
- Juice of 1/2 lemon
- 1.75 L vegetable stock ( I used 7 x 250 ml cups + 3 vegetable stock cubes)
- To serve: chopped chives or scallions, extra lemon and yoghurt (optional)
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add the olive oil, onion, carrot and celery and cook for 4 minutes, stirring a few times.
- Add the rest of the ingredients and stir. Cancel the Sauté function by pressing Keep Warm/Cancel button.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing. Press Manual (High Pressure) and adjust to 10 minutes. After 3 beeps the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 4-5 minutes and then use the quick release method before opening the lid.
- Serve with chopped chives or scallions and extra lemon on the side. A dollop of full-fat natural yoghurt or coconut yoghurt (or other vegan option) is gorgeous when stirred in.
Split peas: I used yellow split peas in this recipe but green split peas or any type of lentils will work just as well in this dish. You can pre-soak the split peas for a few hours in warm salted water, which helps to make legumes a little easier to digest. For speed sake, I simply rinsed the split peas really well under cold water.
Stock: I used water and vegetable stock cubes but you are welcome to use pre-made stock or even broth. I like this dish as a thick soup/stew consistency but if you prefer a slightly thinner soup-like dish, add a little more stock to the pot. Some people like to puree a lentil or split pea soup, but I love it just as is so I can see some of those beautiful veggies and tomatoes Plus, you get a bit more fibre that way.