Why You’ll Love This Vegetarian Split Pea and Lentil Soup Recipe
When you plunge into this Vegetarian Split Pea and Lentil Soup, you’ll quickly realize why it’s a favorite in my kitchen. The rich, earthy flavors wrap around you like a warm blanket, making each spoonful a comforting experience.
I love how simple yet satisfying it is; it’s perfect for chilly evenings or when I need a quick, nutritious meal. Plus, it’s packed with protein and fiber, so it keeps me feeling full for hours.
The vibrant colors from the veggies not only brighten my bowl but also my mood. Trust me, once you try it, you’ll be hooked!
Ingredients of Vegetarian Split Pea and Lentil Soup
When it comes to making a warm and hearty soup, the ingredients can make all the difference. For this Vegetarian Split Pea and Lentil Soup, you’ll gather a delightful mix of wholesome veggies, spices, and legumes that come together to create a dish that’s both nutritious and comforting.
The ingredients are straightforward and easy to find, making this recipe perfect for a weeknight meal or a cozy weekend cooking project. Let’s explore what you’ll need to whip up this deliciousness.
Ingredients:
- 2 cups dried split peas (or 1 (1 lb) bag dried split peas)
- 6 cups water or vegetable stock
- 1 bay leaf
- 1 teaspoon dry mustard
- 1/2 teaspoon dried marjoram
- 1/2 teaspoon dried basil
- 1/4 teaspoon cumin
- 2 large onions, chopped
- 6 medium garlic cloves, sliced
- 5 stalks celery, chopped
- 4 medium carrots, sliced
- 1 sweet potato, diced
- 1 cup cooked lentils
- Salt, to taste
- Fresh ground black pepper, to taste
- 2 tablespoons balsamic vinegar
Now, let’s chat about these ingredients for a moment. You might be wondering, “Can I swap out some of these veggies?” Absolutely! If you have a particular penchant for zucchini or bell peppers, feel free to toss them in.
And if you’re like me and sometimes forget to soak your split peas overnight, no worries—this recipe is forgiving. Just remember that using vegetable stock instead of water can really amp up the flavor, so keep that in mind when you’re at the grocery store.
Plus, the balsamic vinegar at the end gives a lovely tang that brightens everything up. It’s like the cherry on top, but for soup! So gather these ingredients, roll up your sleeves, and get ready to make some magic in the kitchen.
How to Make Vegetarian Split Pea and Lentil Soup
Making your own Vegetarian Split Pea and Lentil Soup is a lot like giving your kitchen a warm hug. Trust me, once you get started, the comforting aroma will fill your home and have you feeling all cozy inside. So, let’s explore the process, shall we?
First off, grab 2 cups of dried split peas (or that handy 1-pound bag you picked up) and toss them into a large pot. Add in 6 cups of water or vegetable stock—your choice! Seriously, if you can, use stock. It adds a depth of flavor that water just can’t compete with. Then add a bay leaf, 1 teaspoon of dry mustard, 1/2 teaspoon each of dried marjoram and basil, and a 1/4 teaspoon of cumin. Bring this all to a boil, and once it’s bubbling away, lower the heat and let it simmer on low for about 20 minutes. Don’t forget to stir every so often; it’s a great time to practice your stirring skills.
While that’s happening, you can multitask like a kitchen pro. Heat some olive oil in a separate pan and sauté 2 chopped onions, 6 sliced garlic cloves, 5 chopped celery stalks, 4 sliced carrots, and 1 diced sweet potato. The key here is to go slow and let those veggies soften and become friends in the pan.
After about 40 minutes of simmering and stirring, you’ll want to check that your split peas are nice and tender. Once they are, grab a hand mixer and blend everything until it’s smooth. It’ll look like a velvety green dream.
Now, stir in 1 cup of cooked lentils for that extra protein punch. Season it with salt, fresh ground black pepper, and don’t skip the 2 tablespoons of balsamic vinegar—it’s the secret ingredient that gives your soup a zing! Taste and adjust as needed.
Voilà, you’ve just created a bowl of pure comfort. Pour a generous serving into a bowl, and don’t be surprised if it becomes your new go-to recipe. Enjoy!
Vegetarian Split Pea and Lentil Soup Substitutions & Variations
If you’re looking to mix things up with your Vegetarian Split Pea and Lentil Soup, there are plenty of substitutions and variations to take into account.
You can swap split peas for other legumes like chickpeas or black beans if you prefer. For added flavor, try using smoked paprika instead of cumin or add a splash of soy sauce.
Feel free to throw in seasonal veggies like zucchini or bell peppers. If you want a creamier texture, a splash of coconut milk works wonders.
Finally, fresh herbs like cilantro or parsley can brighten up the soup beautifully!
Additional Tips & Notes
While experimenting with your Vegetarian Split Pea and Lentil Soup, keep a few tips in mind to enhance your experience.
First, let the soup simmer longer for deeper flavors; it really makes a difference! I also love adding a splash of lemon juice right before serving for a fresh kick.
If you prefer a chunky texture, reserve some veggies before blending. Feel free to toss in your favorite greens like spinach or kale for added nutrition.
Finally, don’t forget to taste and adjust the seasoning; it’s essential for perfecting your soup.
Enjoy your culinary adventure!