Creamy Split Pea Lentil Soup
Indulge in the comforting flavors of this Creamy Split Pea Lentil Soup, a hearty and wholesome one-pot recipe that's as nutritious as it is satisfying. This vegan soup combines protein-packed split peas and red lentils with aromatic vegetables, bold spices like cumin and smoked paprika, and a touch of creamy coconut milk for a velvety finish. With its easy prep and a short simmer time of just 40 minutes, it's perfect for busy weeknights or meal prepping. Garnished with fresh parsley, this plant-based delight is not only visually inviting but also brimming with rich, savory flavors in every spoonful. Serve it as a cozy main course or pair with crusty bread for a complete meal. Your search for a quick, creamy lentil soup recipe ends here!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 diced celery stalks
- 3 minced garlic cloves
- 1 cup dried split peas
- 1 cup red lentils
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon, freshly ground black pepper
- 1 cup unsweetened coconut milk
- 2 tablespoons, chopped (for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften and the onions turn translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the dried split peas, red lentils, vegetable broth, and bay leaf to the pot. Stir to combine.
Sprinkle in the cumin, dried thyme, smoked paprika, salt, and black pepper. Stir well to incorporate the spices.
Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 25–30 minutes, or until the split peas and lentils are soft and tender.
Remove the bay leaf from the soup and discard it.
Using an immersion blender, carefully blend the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender, blending until smooth, and return it to the pot.
Stir in the coconut milk and warm the soup over low heat for an additional 5 minutes. Adjust seasoning with more salt or pepper, if desired.
Serve the creamy split pea lentil soup hot, garnished with chopped parsley. Enjoy!
Nutrition Facts
Calories |
1945 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.8 g | 64% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6262 mg | 272% | |
| Total Carbohydrate | 292.1 g | 106% | |
| Dietary Fiber | 98.4 g | 351% | |
| Total Sugars | 61.2 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1118 mg | 86% | |
| Iron | 28.3 mg | 157% | |
| Potassium | 7224 mg | 154% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
