12/27

Slow Cooker Split Pea and Lentil Soup

Comfort Foods, Food, Meal Ideas, Soups, Veggie Based, Weekday Approved
By Emma Chapman

Easy split pea and lentil soup (via abeautifulmess.com) Soup doesn’t get praised enough. When it’s cold outside, there are few things more comforting than a big bowl of hot soup. I really love the soup I’m sharing with you all today because it’s a thick and creamy kind (although there’s no actual cream in it).

Easy split pea and lentil soup (via abeautifulmess.com) This split pea and lentil soup is hearty! You don’t have to serve it alongside anything if you don’t want to. I ate this for lunch two days in a row (it’s good! but also this recipe makes a lot) with just a few pieces of whole grain toast that I tore up, so I guess they were kind of makeshift croutons. 🙂 I also think a small bowl of this along with a salad or a grilled cheese would be amazing too.

IngredientsSlow Cooker Split Pea and Lentil soup, makes 6-8 servings.

1/2 yellow onion chopped (around 1/3 to 1/2 cup)
4 cloves garlic
1 tablespoon olive oil
1 cup chopped carrots
2 small to medium russet potatoes, peeled and chopped
8 oz. split peas
8 oz. lentils
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon cayenne
7-8 cups vegetable stock
salt and pepper

Sauté the onions and garlic in the olive oil until they begin to turn brown and caramelize. Remove from heat. In a large slow cooker (where I’m from we call ’em crock pots—but that kind of sounds less appetizing, right?), combine the cooked onions and garlic, chopped carrot, chopped potatoes, split peas, lentils, bay leaf, oregano, cayenne and 7 cups of vegetable stock.

Making soup in a crockpotYep, you pretty much just dump it all in there and then set it to high for six hours. If you want to give it a creamier texture, you can blend it with an immersion blender or in batches in a good blender. Remove the bay leaf before you do this. Taste and add salt and pepper or even a bit more cayenne if you want more heat.

I think this tastes even better the next day warmed up! It will get quite thick, so you can thin it out with more stock or water as you reheat it.

Easy split pea and lentil soup (via abeautifulmess.com) I didn’t end up freezing any of this batch, but I have a feeling it would freeze well if you don’t need this many servings and don’t want it two days in a row. Up to you here! Personally, sometimes I like having the same thing to eat the next day. It sort of feels like someone laid out my clothes for me. 🙂 If that even makes sense. Ha! Anyway, enjoy and make some soup soon, guys. It’s getting cold! xo. Emma

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Slow Cooker Split Pea and Lentil Soup

Ingredients

  • 1/2 yellow onion chopped around 1/3 to 1/2 cup
  • 4 cloves garlic
  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 2 small to medium russet potatoes peeled and chopped
  • 8 oz. split peas
  • 8 oz. lentils
  • 1 bay leaf
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 7-8 cups vegetable stock
  • salt and pepper

Instructions

  1. Sauté the onions and garlic in the olive oil until they begin to turn brown and caramelize. Remove from heat. In a large slow cooker (where I’m from we call ’em crock pots—but that kind of sounds less appetizing, right?), combine the cooked onions and garlic, chopped carrot, chopped potatoes, split peas, lentils, bay leaf, oregano, cayenne and 7 cups of vegetable stock.
  2. Yep, you pretty much just dump it all in there and then set it to high for six hours. If you want to give it a creamier texture, you can blend it with an immersion blender or in batches in a good blender. Remove the bay leaf before you do this. Taste and add salt and pepper or even a bit more cayenne if you want more heat.
  3. I think this tastes even better the next day warmed up! It will get quite thick, so you can thin it out with more stock or water as you reheat it.

Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions. 

21 Comments

  • technology!haha….and cool pics(not a surprise that they are cool!!!)
    i love ur photography:)

    Reply

  • I love that this soup is vegan and healthy. However, I found another recipe online using 8 oz of both split peas and lentils, and I wonder if your recipe is adapted from that one, but no credit has been given. (Your other measurements are by volume but the peas and lentils are by weight, which seems fishy to me). As a food blogger myself, I know many of my recipe ideas come from others I see online, but I make sure to credit the original. To me it is disingenuous to post a recipe as your own when it has been adapted from another. What do you think?

    Reply

  • I would like to hear back from you about this as well. Transparency could not be more important in this internet age. Veronica, would you mind linking to the recipe you are referring to?

    Reply

  • This looks so yummy, filling, and wholesome!! Love how the lentils add some protein :). Feeling cozier just looking at these photos

    Reply

  • In Germany we have the tradition to eat lentil soup ( or any dish with lentils actually, but for my family it’s always been soup) because a superstition says that you will earn a coin for each lentil you eat between christmas and new years eve. I hope it works ! : )

    Reply

  • Wow – this looks amazing! I love that it’s vegan. I also really like meals that make leftovers – as a busy working mom, it’s one of the best ways to ensure I’m not eating out more than once a week.

    Reply

  • Split pea and lentil soup with vegetables on Food.com. It won’t let me post the link.

    Reply

  • Veronica,
    I’ll leave it to Emma to explain her process if she wants to. That’s not the reason I’m here. The reason I’m commenting is because I just checked your IP history (all past comments made with your IP address) and I see that you’ve left many rude, name-calling and unhelpful critical comments under many different names.

    This kind of behavior is not acceptable. If you want to read ABM, awesome, but if you want to come here just to spread hatefulness and accusations I’d rather you didn’t visit. It seems like maybe ABM isn’t a positive place for you?

    We all work VERY hard to create a positive space full of original content, inspiration and fun. Although we’re obviously all human and not perfect, I know for a fact that every one of our authors cares deeply about what they do and is doing their best. I can’t say enough good things about how hard how team works, how much they love our readers and how much they are always working to improve.

    Thanks!! Elsie

    Reply

  • Hi Veronica + Madeleine,

    It’s a soup I made up, although it does not surprise me that there may be other similar soups out there. But this is something I made, ate, photographed, and now shared with you. When I do share recipes I’ve adapted, meaning I was working from someone else’s recipe I read, I do credit. You can see this in our archives.

    I have a feeling no matter my answer here you will find it “fishy” but what else can I do but be honest with you? So, that’s all I’ve got.

    -Emma

    Reply

  • just added all this stuff to my grocery list for the week. can’t wait to try!

    ps. so i had to go look up the other recipe just to see what the commotion was about…. it is so completely different it’s laughable!

    Reply

  • Looks great! I just wanted to confirm you used dried lentils and split peas, not canned?

    Reply

  • Thank you for sharing this. I made this last night and it was AMAZING. My husband and I loved it and I will definitely be making it again!

    Reply

  • I made this soup this week and it’s delicious! For some reason mine ended up needing a lot of salt, possibly because I didn’t buy enough vegetable broth and had to use 4 cups of water to supplement and also possibly because I prefer an unhealthy level of saltiness in my food. Either way I’m excited to make it again!

    Reply

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