Did you know 2016 is the International Year of Pulses? AND…did you also know that January is National Soup month? This definitely calls for some piping hot, hearty split pea and lentil soup.

Let’s get something cleared up real quick. Ever since Instagram told me it was the International Year of Pulses, I’ve been running around declaring this amazing fact. Only to be met with blank stares. Isn’t everyone as excited about pulses as I? Turns out, normal people don’t know what a pulse is. Pulses are part of the legume family. Specifically, they are dried peas, dried beans, lentils, and chickpeas. Pulse Canada has an informative little graphic here. If you’re trying to stretch your food budget, eat more vegetables, or eat less meat, pulses can help with that! They are packed with fiber and protein as well as magnesium, zinc, and iron.

Split Pea Soup from Stirlist.com

As far as pulses go, split peas and lentils are my favorite because unlike dried beans, you don’t have to soak them before cooking. That means this soup can be ready in less than an hour and because I almost always have split peas and lentils in the pantry this is my go to recipe when I don’t have anything planned for supper.

This soup is totally customizable, yet another reason to love it. Hankering for something extra hearty? Add some ham or bacon. Vegetarian? Make this with vegetable broth instead of chicken and garnish it with tortilla strips, avocado, and cilantro. I like to make a big batch on the weekend so I can eat it for lunch all week long. Enjoy!

Split Pea & Lentil Soup

  • 0 minutes
  • 14 ingredients
  • 5 steps


  • 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)


  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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