Split Pea and Lentil Soup With Vegetables

"I got this recipe from a resturant owner in Napa it has virtually zero fat and tons of flavor. The best part is that it is very easy to make!!"
 
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photo by Mlhardrick photo by Mlhardrick
photo by Mlhardrick
Ready In:
1hr 50mins
Ingredients:
15
Serves:
8
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ingredients

  • 8 ounces split peas
  • 8 ounces lentils
  • 1 12 cups carrots, cut into bite size pieces
  • 2 stalks celery, cut into 1/2 inch slices
  • 2 large tomatoes, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 10 leaves fresh basil, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 14 teaspoon pepper
  • 1 teaspoon paprika
  • 3 small red potatoes, cut into half inch cubes
  • 1 bunch Baby Spinach
  • 1 (12 ounce) can V8 vegetable juice
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directions

  • Rinse lentils and split peas well then add to boiling water and simmer until done, about 40 minutes keep checking water before this adding if water goes below beans, drain.
  • Heat olive oil in large pot, saute onions and garlic over medium heat until onions are clear about 5 minutes.
  • Add celery, carrots and 1 cup of water, simmer until al dente.
  • Add 4 cups water and cooked lentils and split peas.
  • Squeeze tomatoes, add juice and friut to pot.
  • Add v8 juice, salt, pepper, paprika, and basil to pot.
  • Bring to a boil reduce heat to simmer. Add potatoes and spinach, simmer until potatoes are done about 30 minutes, stirring at least every 10 minutes.
  • Garnish with parmasean cheese.

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Reviews

  1. OH MY GOSH! DELICIOUS!
     
  2. This is a very hearty vegetable soup! I made this while at my Mom's for our Christmas, so she would have plenty to put in her freezer for the winter. I made it as posted except I left out the onions (at her request) and threw in some swiss chard and kale that I had left from a salad I made for our family get together. This tasted wonderful, and I'll definitely make it again to have at my house. I used spicy hot V8 so that we had a little heat in the soup. Thanks for sharing!
     
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Tweaks

  1. I doubled the recipe and added 3 ham hocks to the lentils and split peas as they simmered 20 minutes. After I sautéed the onions & garlic and added the carrots, celery and water, then brought it up to a boil, I just dumped it in with the lentils and split peas and ham hocks (because they had already simmered 20 minutes). I then simmered that entire concoction another 20 minutes. I never drained anything. Then, I added the other ingredients and slow simmered another 20 minutes until the potatoes were done (not overdone). Definitely worth doing again!!!
     

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