I would love to say YAAAYY SOUP WEATHER(!!!) butttt here we are approaching December and Florida is apparently still in denial about it. High temps all week? 85 and up. Sure, in the evening it can get a tad cool, but by cool I mean below 70. I guess we’ll take what we can get.
I’m not a big brothy-soup kind of gal, but I love my stews, chili’s and pureed soups. Anything thick and hearty that won’t dribble down my chin when I take too big of a bite. This soup is kind of the best of both words. It is broth-based which keeps it very low in fat and calories, but also extremely hearty since the lentils soak up a considerable amount of liquid. Some people like to puree their split pea soup, but I like for it to still have some texture.
Speaking of texture, the toppings are not totally necessary (especially if you are vegetarian), but gosh do they bring the soup experience from a 10 to a 2000.
A very important thing I need to tell you about this soup: It’s really simple but SO flavorful. I love when things like that just work. The lentils, the warm spices, the raisins, the crunch of the breadcrumbs. Not a ton going on, but all the right things.
Fun fact, I actually didn’t have any crusty bread on hand for the croutons, so instead I used a whole grain English muffin. Perhaps a little unorthodox, but It turned out fantastic! The croutons had both the perfect crunch and chew factor and made just enough to top all four servings of soup. They will definitely be going on my salads next.
This was the first time in months I’ve cooked with lentils and I almost forgot how much I love them. I used yellow lentils (also referred to as yellow or green split peas) for this recipe because they break down quickly when cooked, making their texture ideal for soups.
Lentils in general are a fantastic plant-based protein source with almost 18 grams of protein in one cup cooked! They’re also an excellent source of fiber, folate, iron, potassium and phosphorus.
Delicious, nutritious and incredibly simple to make, what’s not to love?!
- 1 cup yellow split peas
- 1 shallot, finely chopped
- 2 cloves of garlic, minced
- 2 medium carrots, finely chopped
- 2 tbsp raisins
- 4 cups low sodium vegetable or chicken broth
- 1-2 tbsp fresh thyme
- 1 tsp turmeric
- ½ tsp coriander
- 1 tbsp olive oil
- Sea salt and fresh ground black pepper to taste
- ***Optional Toppings***
- 2 slices cooked turkey bacon
- Homemade breadcrumbs (recipe in notes)
- In a medium soup pot or large saute pan, heat olive oil over medium heat. Add shallot and carrots, and cook about ~8-10 minutes, or until tender. Add garlic during final minute. Add split peas and broth. Bring to a boil, cover and reduce heat to low. Simmer until split peas are tender and cooked, ~35-40 minutes.
- Add thyme, raisins, spices, salt and pepper. Cook on low, uncovered, for 10-15 minutes, stirring often.
- Ladle into bowls and serve!