Split Pea and Lentil Soup with Vegetables
Warm, hearty, and brimming with wholesome ingredients, this Split Pea and Lentil Soup with Vegetables is a comforting one-pot meal perfect for any season. Packed with plant-based protein from split peas and lentils, this nutrient-rich soup is further elevated by a medley of fresh vegetables, including carrots, celery, and a perfectly tender diced potato. A fragrant blend of dried thyme, smoked paprika, and a bay leaf infuses the broth with cozy, earthy flavors, while a touch of minced garlic adds a bold aromatic kick. Ready in just over an hour with minimal prep, this easy-to-make vegan soup is both healthy and satisfying, making it ideal for weeknight dinners or meal prep. Ladle it into bowls, garnish with fresh parsley, and enjoy its rustic, soul-warming charm with a side of crusty bread.
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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 cloves (minced) garlic cloves
- 1 cup dried split peas
- 1 cup dried lentils
- 8 cups vegetable broth
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 whole bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium (peeled and diced) potato
- 2 tablespoons (chopped, for garnish) 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, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the split peas, lentils, vegetable broth, dried thyme, smoked paprika, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Increase the heat and bring the mixture to a gentle boil.
Once boiling, reduce the heat to low and cover the pot. Simmer for 30 minutes, stirring occasionally.
Add the diced potato to the pot and continue simmering for an additional 20-30 minutes, or until the split peas, lentils, and potatoes are tender.
Remove the bay leaf from the soup and discard.
Taste the soup and adjust seasoning with additional salt and pepper, if necessary.
Serve the soup hot in bowls, garnished with chopped parsley.
Nutrition Facts
Calories |
2714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.8 g | 73% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 10.4 g | ||
| Cholesterol | 4 mg | 2% | |
| Sodium | 7580 mg | 330% | |
| Total Carbohydrate | 425.9 g | 155% | |
| Dietary Fiber | 150.4 g | 537% | |
| Total Sugars | 69.9 g | ||
| Protein | 142.8 g | 286% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 750 mg | 58% | |
| Iron | 35.2 mg | 196% | |
| Potassium | 9696 mg | 206% | |
*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.
