Burmese Yellow Bean Soup

Instructions

1. 1Place a large pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 1 tablespoon of Coconut Oil. Once the oil is shimmering, add the 1 medium Onion, 2 cloves Garlic, and 1 teaspoon Ginger. Cook, stirring often, until the vegetables are softened and fragrant, about 5 minutes.
2. 2Add the 1 cup of Yellow Split Peas, 1 medium Carrot (cut into 1.27 cm pieces), and 1 stalk Celery (cut into 1.27 cm pieces) to the pot. Stir everything together for about 1 minute to coat the peas and vegetables with the aromatics.
3. 3Pour in the 6 cups of Vegetable Broth. Increase the heat to high and bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and let it simmer gently for 35-40 minutes. The soup is ready when the yellow split peas are tender and the soup has thickened.
4. 4Stir in the 0.5 teaspoon Turmeric Powder, 0.5 teaspoon Cumin, 0.5 teaspoon Salt, and 0.25 teaspoon Black Pepper. Cook for another 1-2 minutes, stirring constantly, until the spices are fragrant.
5. 5Remove the pot from the heat. Stir in the 1 tablespoon of Lemon Juice.
6. 6Ladle the hot soup into bowls. Garnish each serving with 2 tablespoons of fresh Cilantro.