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Split Pea And Lentil Soup With Vegetables

Split Pea and Lentil Soup With Vegetables recipe image
This robust split pea and lentil soup is a masterclass in simple, wholesome cooking. By simmering green split peas and lentils with a mirepoix of onions, celery, carrots, and garlic, you create a naturally thick, creamy broth without any dairy. The earthy tones of the legumes are beautifully lifted by aromatic rosemary and a touch of soy sauce for depth. It&# 226;ÂÂs a nutritious, plant-based meal that feels like a warm hug in a bowl. Ideal for meal prep, this soup actually improves in flavor the next day, making it a fantastic option for Sunday cooking. Serve with crusty bread for a complete, satisfying dinner.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 8
Calories: 357.9
Dietary: Vegan, Vegetarian
Description
This robust split pea and lentil soup is a masterclass in simple, wholesome cooking. By simmering green split peas and lentils with a mirepoix of onions, celery, carrots, and garlic, you create a naturally thick, creamy broth without any dairy. The earthy tones of the legumes are beautifully lifted by aromatic rosemary and a touch of soy sauce for depth. It&# 226;ÂÂs a nutritious, plant-based meal that feels like a warm hug in a bowl. Ideal for meal prep, this soup actually improves in flavor the next day, making it a fantastic option for Sunday cooking. Serve with crusty bread for a complete, satisfying dinner.
Ingredients
  • 1 1/2 cup Chopped onion
  • 1 cup Chopped celery
  • 2 cloves Garlic, minced
  • 8 cup Water
  • 1 cup Diced carrot
  • 1 Bay Leaf
  • 1 tablespoon Soy sauce
  • 1/4 teaspoon Fresh ground black pepper
  • 1/4 teaspoon Dried rosemary, crushed
  • 1 1/8 cup Green split peas
  • 1 1/8 cup Lentils
Directions
  1. 1
    In a large pot or Dutch oven, combine the chopped onion, celery, minced garlic, and 1/2 cup of the water.
  2. 2
    Sauté over medium heat, stirring occasionally, until the vegetables are soft and translucent, about 5 minutes.
  3. 3
    Stir in the diced carrot, remaining 7 1/2 cups of water, bay leaf, soy sauce, black pepper, and crushed rosemary.
  4. 4
    Bring the mixture to a boil over high heat.
  5. 5
    Once boiling, stir in the green split peas and lentils.
  6. 6
    Reduce heat to low, cover the pot, and simmer gently for 45 minutes, stirring occasionally to prevent sticking.
  7. 7
    Remove the bay leaf before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 357.9kcal
% Daily Value *
Total Fat 3.2g5%
Saturated Fat 0.5g3%
Cholesterol 0.0mg0%
Sodium 295.8mg13%
Total Carbohydrate 74.8g25%
Dietary Fiber 21.1g85%
Sugars 13.0g
Protein 17.1g35%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: This soup keeps well in the refrigerator for up to 4 days. It freezes beautifully for up to 3 months; let cool completely before freezing in airtight containers.

Consistency: Split peas will break down and thicken the soup naturally. If you prefer a creamier texture, you can blend half the soup before serving. If it becomes too thick upon reheating, simply add a splash of water or vegetable broth.

Variations: Add a can of diced tomatoes for a richer flavor profile, or toss in some kale or spinach during the last 5 minutes of cooking for extra greens.

Safety: Always ensure lentils and peas are fully tender before serving. If using dried lentils that are older than a year, they may require longer cooking times.

Keywords: split pea, lentil soup, vegetarian, vegan, healthy soup, winter comfort, meal prep, plant based, high fiber, easy dinner, rosemary, soy sauce, simmered, homemade, budget friendly, protein rich, comfort food, no dairy
Read it online: https://www.chefs-mate.com/recipe/split-pea-and-lentil-soup-with-vegetables/