Let’s talk about comfort food, shall we? It can look like so many different and delicious meals to anyone in the world. Some think of their grandma’s mac and cheese dish and some of us start drooling at the thought of a huge plate of Chinese food. Want to know my favorite comfort food? Soup is by far one of my favorite things to eat. It can be so filling, perfect for any time of the year, and you can throw literally anything into a pot and make a beautiful creation! I especially have a soft spot for one of my favs – my Split Pea Lentil Soup recipe.
While I was hiking the Tour du Mount Blanc I was given this insanely incredible lentil soup several nights at the refugees. After hiking 25km a day, I was devouring that soup! Can ya blame me? So when I came back I was craving a good bowl of lentil soup and if you read my previous blog about my love to cook, I got myself in the kitchen and started making my own take!
This soup is so easy to make and all you do (basically but read the recipe) is put everything in the crock pot. Whether you are a novice or an expert in the kitchen, you can 100% do this, too!
Besides lentils being super tasty, I should mention they are of great nutritional value and are a great source of protein (and fibre). That plus my addiction to my beloved split pea, I decided to incorporate the two together to make one, giant super soup! Because why the heck not?! Plus I added in other fresh vegetables that I found at the farmers market – score! This is the perfect kind of recipe to help you clean out your fridge and pantry, for sure.
My recipe for this split pea lentil soup is great to make if you are busy or a person that’s on the go you can cook it while your out and here’s a little bonus – you can even freeze it! Thankfully, it is one of those meals that taste even better as a leftover.
Being Celiac and allergic to a bunch of stuff, I made this recipe to what I can eat. So this is gluten free, vegan, and egg free! But, that is not to say you can’t add your own twist to it. This would be a great protein-filled meal if you added a cup of chicken or add an egg or two like in Egg Drop Soup. It is really easy to tweak if you need to add your own spin or replace an ingredient or two!
Split Pea Lentil Soup Recipe
Split Pea Lentil Soup
- 2 Cups butternut squash
- 2.5 Cups carrots
- 1 Cup potato
- 1 Cup yam
- 1 Onion small
- 1 Leek
- 1 Cup lentils
- 1 Cup split peas
- 6 Cloves garlic
- 8 Cups vegetable broth
- 2 Teaspoons oregano
- Sprinkle Salt
- 3 Cups kale
- 1 Tbsp parsley
- 1 Tbsp parmesan omit for vegan
- Peel and cube the squash, carrots, potato and yam.
- Chop the onion and leek.
- Place all ingredients, except the kale and parsley, in a full size crock pot.
- Cover and cook on high for 5 hours (or low for 7).
- Add the kale and cook for 30 minutes longer.
- Place about 3 cups of the soup in a blender and pulse until smooth.
- Add blended soup back in to the crock pot and stir to combine.
- Serve and garnish with parsley and shaved parmesan.
- For vegan, omit the parmesan.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
This soup is great for anyone, anytime of the year, and you don’t even have to be sick to enjoy it! Being this easy to make and perfect if you want something power packed-full of greens and good protein, you can’t go wrong with throwing this split pea lentil soup together and having it for your next couple of meals.
Check out the ingredients list above. All you have to do is cube them up to your desired bite-size, throw it in a crock pot together, then leave it on low overnight or while you are at work. It’s just THAT EASY!
Send me pics of your adaptation on my all-time fave comfort food and let me know how it tastes! Enjoy your split pea lentil soup!!