Split Pea and Lentil Soup

I warned you — there are going to be soups galore this winter. Buckle up, here’s yet another scrumptious soup recipe.

This hearty vegetable soup is a surefire crowd pleaser. It’s filled with all-natural wholesome ingredients and has plenty of feel-good flavours to go around. Plus, it tastes even better the next day (as all soups do!)

Who’s hungry? Vincent and I want soup and lots of it! This recipe dishes up to 6 delicious servings.

Ingredients

  • 1 leek, sliced
  • 3 carrots, peeled and diced
  • 4 small sweet potatoes, peeled and diced
  • 1 red onion, diced
  • 1 cooked corn on the cob (mielie), kernels cut off the cob
  • 1 cup brown lentils, rinsed
  • 1 cup split green peas, rinsed
  • 2 tsp thyme
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp turmeric
  • 2 tsp crushed ginger
  • 2 tsp crushed garlic
  • 2 tsp dried parsley
  • 1 can chopped tomatoes
  • 1.5 l chicken stock
  • 1 cup water
  • 2 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • salt & pepper to taste

Let’s make soup

Sauté the onion and leek in a big pot over medium heat.

Add the sweet potato and carrot cubes once the onion has softened.

After 5 minutes, add all the dry spices, ginger and garlic.

Stir for 30 seconds and then add the canned tomatoes.

Mix well then add the chicken stock.

Add the split peas and lentils.

Simmer for 15 minutes then add the cooked corn kernels.

Simmer for another 35 minutes, stirring periodically. Add salt and pepper to taste. Add more water if it has reduced too much for your liking.

Use a hand blender and blitz some of the soup to thicken its consistency.

Add the balsamic vinegar and lemon juice and simmer for another 5 minutes.

Enjoy your soup!

We like to sprinkle some grated white Cheddar on top.

Get the short version here:

Split Pea and Lentil Soup

  • Servings: 6
  • Difficulty: easy
  • Print

A hearty vegetarian soup that is guaranteed to satisfy. It tastes even better the next day, so make enough to spare!

Ingredients

  • 1 leek, sliced
  • 3 carrots, peeled and diced
  • 4 small sweet potatoes, peeled and diced
  • 1 red onion, diced
  • 1 cooked corn on the cob (mielie), kernels cut off the cob
  • 1 cup brown lentils, rinsed
  • 1 cup split green peas, rinsed
  • 2 tsp thyme
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tsp turmeric
  • 2 tsp crushed ginger
  • 2 tsp crushed garlic
  • 2 tsp dried parsley
  • 1 can chopped tomatoes
  • 1.5 l chicken stock
  • 1 cup water
  • 2 tbsp balsamic vinegar
  • 2 tsp lemon juice
  • salt & pepper to taste

Directions

  1. Sauté the onion and leek in a big pot over medium heat.
  2. Add the sweet potato and carrot cubes once the onion has softened.
  3. After 5 minutes, add all the dry spices, ginger and garlic.
  4. Stir for 30 seconds and then add the canned tomatoes.
  5. Mix well then add the chicken stock.
  6. Add the split peas and lentils.
  7. Simmer for 15 minutes then add the cooked corn kernels.
  8. Simmer for another 35 minutes, stirring periodically. Add more water if it has reduced too much for your liking. Add salt and pepper to taste.
  9. Use a hand blender and blitz some of the soup to thicken its consistency.
  10. Add the balsamic vinegar and lemon juice and simmer for another 5 minutes.

Tell me your thoughts

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s