Name: Split Pea Soup
Prep time: 10 min
Cook time: 30 min
Yield: 6 people
Cuisine: France
Ingredients: 300 g ofsplit peas; 3 pods ofgarlic; 1/2 teaspoon ofground cumin; 1/2 teaspoon ofpaprika; 2 tbsp ofolive oil; 1 teaspoon ofcoarse salt; 1,5 liter ofwater (cold)

appetizers main courses creamy soups and clear soups kitchen cabinets legumes prepared in advance slow cooking

Updated on 12 November 2025 by

ratatouille

9 reviews 4 : Very good

Diet

Detox GFDF Gluten-free Lactose-free Lightweight Vegan Vegetarian

Level

Elementary

Preparation

10 minutes

Cooking

30 minutes

I discovered this split pea soup recipe in an article in *Le Monde* dedicated to "hearty soups." They featured a few recipes from the cookbook. This recipe is one of them, and was created by Philippe Mérel.

Personally, I love split peas—they’re such a nutritious and flavorful legume. But I often run out of ideas for how to cook them, and I also have some preconceptions about how difficult they are to prepare. This recipe for split pea soup is perfect for fall! It’s actually surprisingly easy to make, and just as delicious and comforting.

I’ve adjusted some of the quantities from the original recipe. With these instructions, you should be able to make it yourself without any trouble!

Unlike some "gourmet" soups that rely on a host of ingredients, you’ll see that this one keeps it simple. Split peas, cumin, garlic, a little paprika for garnish, salt, pepper—and you’re all set! This soup is naturally creamy, with no need for cream. As for the taste, it’s simply delicious—the spices are subtle and don’t overpower the flavor of the split peas, which remains front and center. Everyone will want seconds 😋

With these few simple ingredients, I’ll be able to whip up this soup on the fly, without having to go grocery shopping beforehand. It’s totally in the spirit of “pantry cooking.” So this split pea soup with cumin is a really great find!

I hope I’ve inspired you to make it too, and if so, I hope you enjoy it!

Thank you in advance for your comments 🙏

For

people

Add to shopping list

300 g of split peas
3 pods of garlic
1/2 teaspoon of ground cumin
1/2 teaspoon of paprika
2 tbsp of olive oil
1 teaspoon of coarse salt
1,5 liter of water cold

1
Rinse the split peas several times.
The rinse water should become clear with little foam.
2
Crush the garlic cloves to peel them easily, and remove the germ.
There’s no need to mince the cloves afterward; you can leave them as they are.
The garlic cloves will infuse into the cooking water of the split peas.
3
Place the split peas in a saucepan with the garlic cloves and ground cumin.
Cover everything with the specified amount of cold water and bring gently to a boil.
Simmer, covered, for 15 minutes.
4
Add the coarse salt, check that there is still enough water, and add more if needed.
Return to the heat and cook for another 15 minutes.
5
Drain the split peas, reserving the cooking liquid.
Blend the split peas until you have a smooth, velvety soup, adding as much of the cooking liquid as needed.
The Chef's Tip
Personally, I ended up using all of the cooking liquid. I recommend not throwing away the unused water. First, because it’s very tasty and nutritious (you can cook it with broth and vermicelli, for example). But also, split peas tend to thicken once they sit, and a soup that’s thin at first can become pasty an hour later!
6
Serve the soup piping hot in individual bowls or soup plates.
Garnish with a drizzle of olive oil and a pinch of paprika.