As much as I love fall there is one thing about this season I can do without. Colds. Wouldn’t you know it, I have come down with one. All I want to do is curl up and watch documentaries and stupid movies all day long. The last thing I want to think about is preparing any food for myself. So as an easy way to nourish myself without having to do too much work I decided to make a favourite soup of mine, split pea and lentil.
I usually make this soup in the crockpot but as I wanted to have some for dinner I made this batch on the stove top, either way works just that crockpot cooking takes longer. If you decide to use a crockpot the soup takes about 6-8 hours to be perfect.
This recipe is super simple and with less then 10 ingredients is not hard to put together. All you really need to do is throw everything into a pot, wait a couple of hours and bang! you have a delicious soup ready for dinner.
From this recipe you can easily adapt it and add in other ingredients such as ham, vegetables, spices, rice, chickpeas, chicken, etc. to really make it your own. Personally I prefer this soup as is with some toast to dip into it. It may not be the prettiest of soups but it sure is delicious.
My secret to making the perfect split pea and lentil soup is baking soda. I find that the peas and lentils can be a bit gritty, even after you blend them up, so to stop that I add in about 1/2 a tsp of baking soda about half way through cooking to help soften up the peas and lentils. This trick has proven to be the best and you are left with a lovely, creamy flavourful soup.
I will definitely be enjoying this soup for next few days while I try and get rid of this cold.
- 2 Cups Split Peas
- 1 Cup Red lentils
- ½ Cup green lentils
- 2 Onions, chopped roughly
- 3 cloves garlic, chopped roughly
- 2½ Cup vegetable stock
- 4-5 Cups water
- Salt and Pepper, to taste
- ½ Tsp baking soda
- Place all ingredients into large pot.
- Bring to a boil then turn temperature down to low.
- Place lid on and cook for 1½ hours.
- Check soup, give a stir and add in baking soda. Mix to combine then put lid back on.
- Cook a future 1½ hours.
- For a smooth consistency use an immersion blender to break up any chunks.
- Serve with a side of toast.
- Will freeze for 3 months.