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Split Pea & Lentil Soup With Vegetables

Split Pea & Lentil Soup With Vegetables recipe image
This Split Pea & Lentil Soup is the ultimate comfort food for chilly evenings. Combining earthy green split peas with tender lentils, this dish creates a naturally thick, creamy texture without any dairy. The base of sauted onions, celery, and carrots provides a sweet, savory foundation, while a touch of soy sauce adds deep umami flavor. Aromatics like fresh rosemary, black pepper, and bay leaf elevate the simple ingredients into a sophisticated meal. It is perfect for batch cooking, as the flavors meld and improve over time. Serve with crusty bread for a satisfying, wholesome dinner that feels like a warm hug in a bowl.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Beginner
Servings: 8
Calories: 357.9
Dietary: Vegan, Vegetarian
Description
This Split Pea & Lentil Soup is the ultimate comfort food for chilly evenings. Combining earthy green split peas with tender lentils, this dish creates a naturally thick, creamy texture without any dairy. The base of sauted onions, celery, and carrots provides a sweet, savory foundation, while a touch of soy sauce adds deep umami flavor. Aromatics like fresh rosemary, black pepper, and bay leaf elevate the simple ingredients into a sophisticated meal. It is perfect for batch cooking, as the flavors meld and improve over time. Serve with crusty bread for a satisfying, wholesome dinner that feels like a warm hug in a bowl.
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 saucepan, saute the onion, celery, and garlic in 1/2 cup of the water until the vegetables are tender, about 5 minutes.
  2. 2
    Add the carrot, remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary.
  3. 3
    Heat to boiling.
  4. 4
    Stir in the peas and lentils.
  5. 5
    Simmer, covered, for 45 minutes, stirring occasionally.

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: Allow the soup to cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. The soup will thicken as it cools; add a splash of water or vegetable broth when reheating to reach desired consistency.

Ingredient Substitutions: For a richer flavor, substitute vegetable broth for the water. If you prefer a smoother texture, blend half of the soup before serving. You can also add other hardy vegetables like kale or spinach during the last 10 minutes of cooking.

Cooking Tip: If the soup becomes too thick after simmering, simply add more hot water or broth. Taste before serving and adjust salt if necessary, keeping in mind that the soy sauce already provides some sodium.

Keywords: split pea soup, lentil soup, vegan soup, vegetarian recipe, healthy dinner, high fiber, plant based, comfort food, winter soup, budget friendly, meal prep, gluten free, dairy free, hearty stew, rosemary flavor, soy sauce umami, slow cooker, one pot meal, vegetarian protein, easy cooking, homemade soup
Read it online: https://www.chefs-mate.com/recipe/split-pea-lentil-soup-with-vegetables/