Split Pea & Lentil Soup

  • 0 minutes
  • 14 ingredients
  • 5 steps

Ingredients

  • 2 Tbs Canola Oil
  • 2 carrots, peeled and diced
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 4 garlic cloves, minced
  • 1 ½ tsp ground cumin
  • 1 tsp salt
  • ¼ tsp pepper (more to taste)
  • 1 cup lentils, picked over and rinsed
  • 1 cup split peas, picked over and rinsed
  • 8 cups chicken or vegetable broth
  • Lemon (optional)
  • Cilantro (optional)
  • Plain Greek yogurt (optional)

Instructions

  1. Heat oil in dutch oven over medium heat. Add carrots, onion, and celery. Cook until translucent. Add garlic, cumin, salt and pepper, cook 30 seconds more.
  2. Add lentils, split peas and broth. Cover and bring to a boil.
  3. Reduce heat to a simmer and cook, stirring occasionally, for 20-25 minutes or until split peas reach desired tenderness.
  4. Adjust seasoning to taste.
  5. Serve with a squeeze of fresh lemon, cilantro, and plain Greek yogurt if desired.
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