A delicious lentil and split pea soup that’s made in your Instant Pot, or on the stovetop. It’s hearty, filling, nutrient-dense, and incredibly warming with simple prep and ready in no time.
This recipe was originally published in June 2018. It has been updated for content and photos.
This feel-good winter soup is perfect for busy weeknights. In just 15 minutes, you can have everything in your pot and let your Instant Pot do the rest.
If you’re on the hunt for delicious soups this season, check out this healthy soup recipe collection.
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Reader Feedback
⭐⭐⭐⭐⭐ Wow! Magnificent! Great flavors, lots of vegetables and an option to cook on the stove, although I made the recipe in my Instant Pot. Really enjoyed this. Perfect for a cold day or any day for that matter. I enjoy soup year round when it’s as good as this recipe. – Nancy
Ingredients
Here’s everything you’ll need to make this delicious Instant Pot lentil and split pea soup recipe.
Instructions
(This is a summary with step-by-step photos, full recipe measurements and instructions are in the recipe card below.)
Add your diced onion, carrots, and celery to your pot. (photo 1)
Sauté until softened, approx. 5 minutes. (photo 2)
Add all the remaining ingredients to your pot and stir. (photo 3)
Cook on high pressure for 9 minutes, then quick release the steam valve. (photo 4)
NOTE: To cook on the stovetop, bring your lentil soup to a boil and then reduce the heat and simmer for 25-30 minutes until the lentils and vegetables are tender.
Taste and add salt and pepper, if you’d like, and enjoy.
Substitutions + Variations
Here are a few ways to jazz up this delicious soup.
- For the lentils, you may use green or brown, or a mix of both.
- For the split peas, yellow or green both work well. If you don’t have split peas on hand, split red lentils also work well.
- Add more veggies: Try diced butternut squash, tomatoes, crushed garlic, broccoli and/or cauliflower.
- Spices: Heat up your dish with a pinch of cayenne pepper, red pepper flakes, and/or hot sauce.
- Herbs: Top your dish with finely chopped fresh parsley, chives, or basil.
- Bulk it up by adding a scoop of cooked pasta, rice, quinoa, or another grain you like.
- Add a squeeze of lemon juice or lime juice for zing and fresh flavour.
Equipment
I use a 6 quart Instant Pot to make this dish hands-off.
You may use a large pot on your stovetop as well, just remember to give it an occasional stir.
Storage
Keep leftovers of your lentil and split pea soup refrigerated in a sealed container for up to 4 days. It tastes even better the next day. So if time permits, make it in advance.
To freeze, make sure your soup is completely cooled first. Then, store in a freezer-safe, airtight container in your freezer for up to 3 months. Leave some room for expansion. Thaw in your refrigerator overnight, and reheat on the stovetop.
Tips for Success
- Use low-sodium vegetable broth. You can always add more salt if needed, but you cannot remove it.
- If you don’t have low-sodium broth, use half broth and half water. Once cooked, taste and add more salt, if needed.
- Or, if you don’t have any broth on hand, you can make some with this easy bouillon recipe. (I highly recommend this broth for its fantastic flavour.
- Depending on your preferred thickness, use between 6-8 cups of vegetable broth. For a thicker soup, use six cups. For a thinner soup, use eight. Remember that the soup will absorb more liquid as it cools.
More delicious vegan soup recipes
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Buon appetito
Rosa
📖 Recipe
Equipment
Ingredients
- 1 yellow onion diced
- 2 carrots peeled & diced
- 2 celery stalks diced
- 6-8 cups low sodium vegetable broth *see notes
- 1 cup yellow or green split peas
- 1 cup green or brown lentils
- ½ cup frozen peas
- ½ cup frozen corn
- 1 teaspoon garlic powder
- ½ teaspoon cumin
- salt + 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
- Depending on your preferred thickness, use between 6-8 cups of vegetable broth. For a thicker soup, use six cups. For a thinner soup, use eight. Remember that the soup will absorb more liquid as it cools.
- Use low-sodium vegetable broth. You can always add more salt if needed, but you cannot remove it.
- If you don’t have low-sodium broth, use half broth and half water. Once cooked, taste and add more salt, if needed.
- Or, if you don’t have any broth on hand, you can make some with this easy bouillon recipe. (I highly recommend this broth for its fantastic flavour.
shon says
Super healthy and so easy to make. Thanks!
Rosa says
Thrilled you enjoyed it, thanks for sharing! 🙂