Split Pea Lentil Soup

Name: Split Pea Lentil Soup
Prep time: 10 min
Cook time: 80 min
Total time: 90 min
Yield: 8 servings
Cuisine: Kosher,American
Ingredients: 2 tablespoons extra-virgin olive oil; 1 large onion, chopped; 3 stalks celery, trimmed and chopped; 3 carrots, peeled and chopped; 3 cloves garlic, chopped; 3 bay leaves; 1 1/2 cups dried split peas, picked over and rinsed; 1/2 cup green or brown lentils, picked over and rinsed; 8 cups water; 1 tablespoon chopped fresh parsley, plus more for optional garnish; 2 teaspoons salt; 1/2 teaspoon freshly ground black pepper, plus more for optional garnish; 1/2 teaspoon dried basil; 1/2 teaspoon dried thyme

A simple vegan and gluten-free pureed soup combines split peas, lentils, carrots, celery, and herbs for a hearty meal.

⭐ 4.3 (94 reviews) Prep: 10 minCook: 80 minTotal: 90 minYields: 8 servings

Category Tags:

Side Dish Lunch Dinner Soup

Cuisine Tags:

Kosher American

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Instructions

In a large stockpot, heat oil over medium heat. Sauté onion, celery, carrots, garlic, and bay leaves for 6 to 8 minutes, until the onions are soft.
Add split peas, lentils, and water. Bring the mixture to a boil, then reduce heat to low and simmer, stirring occasionally, for 40 minutes.
Stir in parsley, salt, pepper, basil, and thyme. Cover and simmer for an additional 20 to 40 minutes, or until the peas and vegetables are fully tender.
Remove the bay leaves and puree the soup until smooth using an immersion or stand blender. Garnish with fresh pepper and parsley as desired.

Nutritional Info (per serving)

Calories: 196 kcal

Carbohydrate: 31 g

Cholesterol: 0 mg

Fiber: 12 g

Protein: 11 g

Saturated Fat: 1 g

Sodium: 573 mg

Sugar: 5 g

Fat: 4 g

Unsaturated Fat: 0 g