Pot Split Pea Lentil soup has always been a staple in my home, especially during chilly evenings. I can still recall the first time I tasted this delightful dish. My grandmother would prepare it, filling the kitchen with warm, inviting aromas that made everyone gather around the table. This soup combines the hearty flavors of split peas and lentils with fresh vegetables, creating a comforting meal that nourishes both the body and soul. The vibrant colors and rich textures make it visually appealing as well. You’ll love the combination of spices that warm you from the inside out. Let’s get cooking!
Why You’ll Love This Pot Split Pea Lentil
- Quick to prepare, perfect for busy weeknights.
- Nutritious and packed with protein from split peas and lentils.
- Budget-friendly ingredients make it easy on the wallet.
- Comforting flavors that please both kids and adults.
- Versatile – you can add your favorite vegetables.
- Great for meal prepping; taste even better the next day.
Ingredients for Pot Split Pea Lentil
Here’s everything you need for this hearty soup:
- 1 yellow onion, chopped – adds sweetness and depth of flavor.
- 3 large carrots, chopped – brings natural sweetness and color.
- 1 pound baby yellow potatoes, halved – adds heartiness to the dish.
- 3 cloves garlic, minced – infuses the soup with aromatic goodness.
- 4 large handfuls fresh baby spinach – for a nutritional boost.
- 1/4 cup chopped parsley – brightens the flavors.
- 1 1/2 teaspoon salt – to taste, enhances flavors.
- 1 teaspoon garlic powder – for extra garlicky goodness.
- 1 teaspoon paprika – adds a hint of smokiness.
- 2 teaspoons cumin – warms the dish with its earthiness.
- 3/4 cup red lentils – cooks quickly and is full of protein.
- 3/4 cup split peas – provides a creamy texture.
- 2 tablespoons olive oil – for sautéing the vegetables.
- 6 cups chicken stock (or vegetable stock for vegetarian option) – the base of your soup.
- 2 tablespoons fresh lime juice – brightens the overall flavor.
How to Make Pot Split Pea Lentil
- Step 1: Turn on the sauté function on your Instant Pot. Add the olive oil, chopped onion, carrots, baby yellow potatoes, salt, garlic powder, paprika, and cumin. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables begin to soften and the spices become fragrant.
- Step 2: Stir in the minced garlic and cook for an additional minute to release its flavor. Then turn off the sauté function.
- Step 3: Add the red lentils, split peas, and chicken or vegetable stock to the pot. Stir everything well to combine evenly.
- Step 4: Close the Instant Pot lid securely and turn the valve to sealing. Set to cook on manual/high pressure for 15 minutes. Once the cooking cycle finishes, you can either let the pressure release naturally or do a quick release according to your preference.
- Step 5: After releasing the pressure, carefully remove the lid. Stir in the fresh baby spinach, chopped parsley, and lime juice. The spinach will wilt quickly from the residual heat. Serve the soup warm. Note that the soup will thicken as it cools.
- Step 6: For a slow cooker option, combine all ingredients in the slow cooker and cook on low for 7-8 hours or high for 4-5 hours. Stir in spinach, parsley, and lime juice before serving warm.
For more delicious and healthy meal ideas, check out our recipes section.
Pro Tips for the Best Pot Split Pea Lentil
These tricks guarantee success every time:
- Use fresh ingredients for the best flavor. Fresh spinach and parsley are key!
- Soaking the split peas for an hour before cooking can help them cook evenly.
- Adjust the seasoning before serving to enhance flavors. Taste is everything!
What’s the secret to perfect Pot Split Pea Lentil?
The balance of spices and fresh ingredients creates a depth of flavor that makes this soup irresistible. Using both split peas and lentils gives it a unique texture.
Can I make Pot Split Pea Lentil ahead of time?
Absolutely! This soup stores beautifully. You can prepare it a day in advance and just reheat it when you’re ready to serve.
How do I avoid common mistakes with Pot Split Pea Lentil?
Be careful not to overcook the split peas and lentils; they can turn mushy. Always check the consistency before serving.
If you’re looking for other comforting dishes, try this beef and bowtie pasta with alfredo sauce.
Best Ways to Serve Pot Split Pea Lentil
This soup is delicious on its own, but you can elevate it by serving it with crusty bread or a fresh garden salad. Pair it with a dollop of yogurt or sour cream for added creaminess. For a complete meal, serve it alongside a light quinoa salad.
Nutrition Facts for Pot Split Pea Lentil
Per serving (recipe makes 6 servings):
- Calories: 220
- Fat: 6g
- Saturated Fat: 1g
- Protein: 10g
- Carbohydrates: 36g
- Fiber: 12g
- Sugar: 3g
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Pot Split Pea Lentil
Let the soup cool completely before storing. Use airtight containers for the fridge and it will keep for 3-4 days. For longer storage, freeze for up to 3 months. Reheat on the stove or microwave until hot. If it thickens too much, add a bit of water or stock to reach your desired consistency.
Frequently Asked Questions About Pot Split Pea Lentil
What can I make with split peas?
You can make soups, stews, and even salads with split peas. They are versatile and can be incorporated into many dishes.
What are the health benefits of lentils?
Lentils are high in protein and fiber, making them great for digestion and overall health. They also contain iron and other essential nutrients.
Can I use other types of lentils in this recipe?
Yes! While red lentils work great, you can also use green or brown lentils. Just adjust the cooking times accordingly.
For more healthy options, consider these crispy roasted cauliflower or keto cottage cheese bread recipes.
Variations of Pot Split Pea Lentil You Can Try
Feel free to experiment with different vegetables, such as zucchini or bell peppers. You can also add spices like curry powder for an exotic twist. For a heartier meal, include diced ham or sausage. Each variation brings a new flavor profile to this already delicious soup!
Don’t forget to explore other main course options like turkey meatloaf for your next family dinner.
Print
Pot Split Pea Lentil: 6 Healthy Comfort Food Recipes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A hearty and nutritious Instant Pot Split Pea & Lentil Soup that’s easy to prepare and packed with wholesome ingredients.
Ingredients
- 1 yellow onion, chopped
- 3 large carrots, chopped
- 1 pound baby yellow potatoes, halved
- 3 cloves garlic, minced
- 4 large handfuls fresh baby spinach
- 1/4 cup chopped parsley
- 1 1/2 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoons cumin
- 3/4 cup red lentils
- 3/4 cup split peas
- 2 tablespoons olive oil
- 6 cups chicken stock (or vegetable stock for vegetarian option)
- 2 tablespoons fresh lime juice (from 1 lime)
Instructions
- Turn on the sauté function on the Instant Pot. Add the olive oil, chopped onion, carrots, halved baby yellow potatoes, salt, garlic powder, paprika, and cumin. Cook for 3 to 5 minutes, stirring occasionally, until the vegetables begin to soften and the spices become fragrant.
- Stir in the minced garlic and cook for an additional minute to release its flavor. Then turn off the sauté function.
- Add the red lentils, split peas, and chicken or vegetable stock to the pot. Stir everything well to combine evenly.
- Close the Instant Pot lid securely and turn the valve to sealing. Set to cook on manual/high pressure for 15 minutes. Once the cooking cycle finishes, you can either let the pressure release naturally or do a quick release according to your preference.
- After releasing the pressure, carefully remove the lid. Stir in the fresh baby spinach, chopped parsley, and lime juice. The spinach will wilt quickly from the residual heat. Serve the soup warm. Note that the soup will thicken as it cools.
- For a slow cooker option, add the olive oil, onion, carrots, potatoes, salt, garlic powder, paprika, cumin, garlic, lentils, split peas, and stock into the slow cooker. Cook on low for 7 to 8 hours or on high for 4 to 5 hours. Once done, stir in the spinach, parsley, and lime juice before serving warm.
Notes
- This soup is great for weeknights.
- You can prepare it in a slow cooker for convenience.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 3g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
