Instant Pot Lentil and Split Pea Soup [Or Stove Top]
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
266 kcal
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Course
Main Course, Soup
Instant Pot Lentil and Split Pea Soup [Or Stove Top]
Description
Instant Pot Lentil and Split Pea Soup blends diced onions, carrots, and celery sautéed briefly before adding yellow and green legumes along with vegetable broth, garlic powder, and cumin. The stovetop version simmers the ingredients for about 25-30 minutes until tender, while the Instant Pot method speeds cooking to about 8 minutes under high pressure, plus time to come to pressure. The combination of lentils and split peas creates a hearty, thick texture with an earthy, mild flavor accented by garlic and cumin's warmth. Salt and pepper are adjusted to taste after cooking.
This soup can be served as a satisfying main or starter. The vegetables and legumes provide a filling nutrient-rich base without additional protein suggestions in the recipe. It is flexible in broth amount for desired thickness from six to eight cups and uses low-sodium broth to control seasoning.
Leftovers keep well in the refrigerator for up to four days and freeze airtight for up to three months. This makes it practical to prepare in larger quantities and enjoy later.
Ingredients
- 1 yellow onion diced
- 2 carrot peeled & diced
- 2 celery diced, stalks
- 6-8 cups vegetable broth see notes, low sodium
- 1 cup yellow split peas or green split peas
- 1 cup green lentils or brown lentils
- ½ cup peas frozen
- ½ cup corn frozen
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- salt to taste
- black pepper to taste
Instructions
Stove Top Directions
- Add a few tablespoons of water or broth to your pot with your onions, carrots and celery. Sauté until softened, approx. 5 minutes.
- Add all remaining ingredients and bring to a boil. Then lower the heat and simmer with the lid on the pot, but slightly askew for 25-30 minutes. Taste and adjust for salt and pepper if preferred, and serve.
Instant Pot Directions
- Add a few tablespoons of water or broth to your pot with your onions, carrots and celery. Sauté until softened, approx. 5 minutes.
- Add all remaining ingredients, close the lid and place the valve in the sealing position. Set to high pressure for 8 minutes. (It will take about 15 minutes to build pressure before the timer counts down.) Then quick release, remove the lid once safe to do so, and serve with extra salt and pepper, if needed.
Notes
- Adjust broth amount between 6-8 cups depending on preferred soup thickness.
- Use low-sodium broth to better control saltiness, adding salt after cooking as needed.
- Leftovers can be refrigerated up to 4 days or frozen airtight for up to 3 months.
- If broth is unavailable, substitute with a homemade bouillon-based broth or half broth and half water mixture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Calories | 266cal | 13% |
| Carbohydrates | 48g | 16% |
| Protein | 19g | 38% |
| Fat | 1g | 2% |
| Sodium | 267mg | 11% |
| Potassium | 833mg | 18% |
| Fiber | 21g | 84% |
| Sugar | 7g | 14% |
| Vitamin A | 3610IU | 72% |
| Vitamin C | 11mg | 12% |
| Calcium | 55mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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