Herbed Split Pea & Basmati Rice Soup with Caramelized Onions (2024)

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LAST UPDATED: January 30, 2022 • FIRST PUBLISHED: September 22, 2017

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Hearty split peas and fragrant basmati rice are simmered up with fresh herbs and caramelized onions to create this cozy and flavorful Persian-inspiredsplit pea soup.

Herbed Split Pea & Basmati Rice Soup with Caramelized Onions (1)

I know, the title for this one is a mouthful. I never know what to call dishes like this though. And also, there are so many good things in here — I feel like I have to mention each one! Like, what if someone who loves basmati rice or caramelized onions were to skip by the recipe not realizing what was in there? I couldn't handle that.

There is in fact even more deliciousness than I managed to include in the name. Like the pomegranate molasses that gets drizzled on top. Or the spices that go into this. Or the specific fresh herbs — lots of cilantro, parsley, scallions and mint in case you were wondering.

Herbed Split Pea & Basmati Rice Soup with Caramelized Onions (2)

I actually made this one months ago when the weather was just ready to warm up, which is why I held off on posting it until now. It's loosely based on a Persian dish called ash, and once I heard about it I had to make it, warm weather or not. The original involves meatballs and at the time I was bombarding this site with meatball recipes, which I plan to resume shortly, but back then I needed a break.

Herbed Split Pea & Basmati Rice Soup with Caramelized Onions (3)

I went with caramelized onions instead of meatballs. Authentic? No. But they do have their place in Middle Eastern cuisine, and they go great on top of soup. In this particular soup the savory sweetness of the onions is perfect against the earthy flavors of the soup.

Herbed Split Pea & Basmati Rice Soup with Caramelized Onions (4)

If you prefer to go the vegan meatball route, I can't say I blame you, because meatballs. Better yet, meatballs and caramelized onions? I'm definitely trying that at some point during the season. I think the meatballs from my Italian wedding soup would go nicely in here — maybe swap out the basil for some of the herbs in this soup.

5 from 2 votes

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-inspiredsplit pea soup.

CourseSoup

CuisineMiddle Eastern

Prep Time 15 minutes

Cook Time 2 hours 20 minutes

Total Time 2 hours 35 minutes

Servings 6

Calories 366 kcal

Author Alissa Saenz

Ingredients

For the Caramelized Onion Topping

1 large onion,diced
1tablespoonolive oil

For the Soup

1tablespoonolive oil
1 medium onion,diced
2 medium carrots,diced
2teaspoonsground cumin
1teaspoonground cinnamon
1 teaspoonground turmeric
3garlic cloves,minced
12 cupsvegetable broth
1 ½cupsdried split peas
¾cupdried basmati rice
1cupchopped fresh parsley
1cupchopped fresh cilantro
½cupchopped scallions
¼cupchopped 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 Facts

Herbed Split Pea & Basmati Rice Soup with Caramelized Onions

Amount Per Serving

Calories 366Calories from Fat 52

% Daily Value*

Fat 5.8g9%

Sodium 1795mg75%

Potassium 787mg22%

Carbohydrates 65.9g22%

Fiber 15.7g63%

Sugar 9.5g11%

Protein 15.4g31%

Calcium 70mg7%

About Alissa Saenz

Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

I'd love to connect with you on Facebook, Instagram, or Pinterest.

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Reader Interactions

Comments

Heidi says
September 24, 2017 at 9:59 pm
Wow wow this soup is awesome so flavorful. My new favorite. Yum
Reply
- Alissa Saenz says
  September 27, 2017 at 9:35 am
  Yay! I'm glad you like it!!
  Reply
Marlena | WYGYP says
September 25, 2017 at 5:33 pm
This looks amazing!! I loved split pea soup as a child! I haven't had it since so, I can't wait to give this a try!
Reply
- Alissa Saenz says
  September 27, 2017 at 9:38 am
  Thanks so much! I hope you enjoy it!
  Reply
Carla says
October 18, 2017 at 4:19 am
This was heavenly! I thought I had my favorite split pea soup recipe but is has now been bumped.
Reply
- Alissa Saenz says
  October 18, 2017 at 9:14 pm
  Yay! I'm so glad to hear it!!
  Reply
Ellen Lederman says
November 07, 2017 at 9:29 pm
Loved this! Made it exactly as you noted, even with the pomegranate molasses, which my husband wouldn't even use because he thought it was perfect as is. So easy to make. I thought it was funny that you said to cook it for 2 hours and 15 minutes---why not 2 hours or 2.5? But 2 and 1/4 was exactly right. Such a deep, earthy taste. Filling too---had it for lunch just with some bread and hummus. Thanks to you I "traveled" twice this week---once to Morocco and once to Persia/Iran.
Reply
- Alissa Saenz says
  November 09, 2017 at 8:58 am
  Glad you enjoyed this one! I think I was pretty impatient when this one was cooking and that's how I ended up with such a precise cook time - haha!! Thanks so much!
  Reply
  - Frank_G says
    August 24, 2019 at 8:44 pm
    It was my first thought when I read this recipe that you have to be quite patient... ;-)
    See Also
    Roasted Tomato Soup Thickened with Bread (Pappa Al Pomodoro)
    Reply
    - Alissa Saenz says
      August 25, 2019 at 10:34 am
      It sure does! Make sure you start this one way before you're hungry. :)
      Reply
Jessica says
February 04, 2018 at 10:08 pm

I don’t know where a person gets pomegranate molasses, but this was divine even without it. And such a large portion will last me several meals, which is super. Thanks!
Reply
- Alissa Saenz says
  February 08, 2018 at 4:43 pm
  I'm glad you enjoyed it!! I usually buy the pomegranate molasses on Amazon, but it's really easy to make at home too! https://healthynibblesandbits.com/pomegranate-molasses/
  Reply
- Venta says
  February 17, 2020 at 11:19 pm
  I want to try this soup, but Id like to know why there is so much sodium. Did you use store-bought vegetable broth?
  Reply
  - Alissa Saenz says
    February 22, 2020 at 5:53 pm
    I did, and that's where most of the sodium comes from. You can reduce it by making your own or using a reduced sodium broth.
    Reply
Mairead says
August 10, 2018 at 12:05 pm
Is that correct? 12 cups broth? Seems a lot:(
Reply
- Alissa Saenz says
  August 12, 2018 at 10:57 am
  It does seem like a lot, but it's correct! The recipe makes a nice big batch, and the broth also cooks down quite a bit while simmering.
  Reply
suzanne koplos says
September 17, 2018 at 2:33 am
I couldn't find where this says how many people this soup will serve.
Reply
- Alissa Saenz says
  September 23, 2018 at 5:40 pm
  It serves 8 - right below the cook time. :)
  Reply
Michelle says
October 20, 2018 at 10:15 pm
I finished the soup only to find out that my peas weren’t cooked all the way through. I followed the recipe exactly and I’m not sure what happened but I have to throw the whole soup out now. Even tried putting it back on the stove with another cup of water for 30 minutes and it didn’t do anything. Suggestions?
Reply
- Alissa Saenz says
  October 21, 2018 at 11:29 am
  Hmmm...that's really odd and I'm sorry to hear that it happened! After 2 1/2 hours they should have cooked and completely fallen apart. The only thing I can think of is that they could have been a bit old. Older split peas can sometimes be resistant to softening.
  Reply
  - Michelle says
    October 27, 2018 at 11:46 am
    Yeah I talked to a few of some friends about it and well I had forgotten they were on sale. It was the very last bag too. I’ve made porridge many times in the past as well so I know about how the rice should look. The consistency and all. The peas should have been right there as well. Anyways thanks for getting back to me. Sad I have to throw out all that food cause I got some bunk beans. Take care darlin!
    Reply
Kat says
November 26, 2018 at 7:05 pm
Hi! Does this soup reheat well? I'm dying to make a batch but since this serves 6 and I'm a single gal...I either need to do a bunch of math to divide the recipe or just eat it all week, and I'd prefer the latter if I can! :D
Reply
- Alissa Saenz says
  November 28, 2018 at 4:25 pm
  It does! It actually thickens up in the fridge, which I really like, but you can just thin it out with some water if you don't. :)
  Reply
Daniella says
October 14, 2020 at 9:23 am
Dying to make this! Was wondering if brown basmati rice and white basmati rice can be used interchangeably?
Reply
- Alissa Saenz says
  October 14, 2020 at 9:31 am
  Possibly, but brown generally takes longer to cool. That might change the cook time for the soup, but I'm really not sure by how much. I'd give yourself plenty of time and keep an eye on it. I'd love to hear how it turns out if you try!
  Reply
  - Daniella says
    January 06, 2021 at 11:28 am
    It turned out fabulously! The soup got rave reviews
    Reply
Lucinda Thomas says
October 21, 2020 at 12:17 pm
I haven't made the soup yet, but really want to try it. I am wondering if you can cook this soup in a crock pot?
Reply
- Alissa Saenz says
  October 25, 2020 at 10:54 am
  I'm sure you could, but I'm not sure about how much you'd need to adjust the time. I'd plan on making it on a day when you have plenty of time, and checking it often!
  Reply
Daniella says
January 06, 2021 at 11:30 am

Loved!!!
Reply
Lisa says
December 11, 2021 at 2:50 pm
I was thinking about making this in my instapot. Do you have any recommendations for cook time?
Reply
- Alissa Saenz says
  December 12, 2021 at 6:11 pm
  Hmmm...that's tough! Because of the unusually long simmer time I'm not totally sure. You could try adapting the method use for my regular split pea soup: https://www.connoisseurusveg.com/vegetarian-split-pea-soup/ Depending on the size of your instant pot, you might need to reduce the amount of liquid when getting started, then add more to thin it out when it's finished. If I have a chance to try this one in my instant pot I'll update the recipe with instructions.
  Reply