Lentil and Split Pea Soup
Warm up with a hearty and nutritious Lentil and Split Pea Soup, a comforting blend of earthy lentils, creamy split peas, and vibrant vegetables simmered to perfection in a savory broth. Infused with aromatic garlic, bay leaves, thyme, and a hint of smoked paprika, this soup offers a depth of flavor that's both wholesome and satisfying. Packed with plant-based protein and fiber, it’s an ideal choice for a nourishing lunch or dinner that keeps you full and energized. Ready in just over an hour, this one-pot recipe is a breeze to prepare and perfect for meal prep. Garnish with fresh parsley and a splash of lemon for a bright, fresh finish, and serve it with crusty bread for a cozy, complete meal. Whether you're vegan, vegetarian, or simply looking for a healthy soup option, this hearty lentil and split pea soup is sure to become a favorite in your recipe rotation.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 3 minced garlic cloves
- 1 cup dried green split peas
- 1 cup dried brown lentils
- 6 cups vegetable broth
- 2 cups water
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped (for garnish) fresh parsley
- 1 tablespoon (optional) lemon juice
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the dried split peas, lentils, vegetable broth, water, bay leaves, dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low and cover the pot. Allow the soup to simmer for 45-50 minutes, stirring occasionally, until the peas and lentils are tender and the soup thickens.
Remove the bay leaves and taste the soup, adjusting the seasoning with additional salt and pepper if needed.
If desired, stir in the lemon juice for added brightness.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
2403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.7 g | 60% | |
| Saturated Fat | 8.2 g | 41% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6285 mg | 273% | |
| Total Carbohydrate | 384.0 g | 140% | |
| Dietary Fiber | 103.6 g | 370% | |
| Total Sugars | 61.1 g | ||
| Protein | 133.8 g | 268% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 715 mg | 55% | |
| Iron | 32.9 mg | 183% | |
| Potassium | 7858 mg | 167% | |
*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.
