Here is my recipe for a hearty comfort food soup because I adore lentils and split peas (which don’t need to be soaked). The pressure cooker is fantastic because it allows you to quickly and efficiently prepare a dinner in only 30 minutes after a long day at work. Serve alongside a warm, hearty piece of bread.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 1 cup red lentils
- 1 cup yellow split peas
- 1 large onion, coarsely chopped
- 2 carrots, coarsely chopped
- 5 cloves garlic, chopped
- 1 ½ teaspoons ground cumin
- 8 cups chicken broth
- salt and ground black pepper to taste
- 1 teaspoon lemon juice, or to taste
Instructions
- Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.
Reviews
Was good. Only cook for 15 min in pressure cooker and let self vent. I would use a bit more broth. Say 2 cups as it ended quite thick. I will make again.
It was good! I used 2 cups yellow split peas and a little extra garlic. definitely needed the salt and pepper to taste. I used my InstaPot and set it to Manual High pressure for 20 minutes.
I made this in my slow cooker as I had the time. Followed the recipe exactly. Loved the lemon at the end. Could have added more carrots than it called for, but still quite tasty and healthy,
Extra lemon juice and some crushed red pepper spiced this up for me. It was otherwise quite bland. I sauteed the onion, garlic, carrots and some celery before adding the broth, cumin, salt, pepper, lentils, and split peas. This cooked perfectly at 15 minutes in the pressure cooker on manual and 15 minutes on slow release. I don’t know that I’d make this exactly as stated in the recipe again, but I like it enough to finish the pot.
Second time I made it this week. Such a great fall soup. My squashes were so big I made a double batch. Definitely half the amount of cream cheese.
Very good added ham and potatoes however the 15 mins in the pressure cooker maybe the best advise I did a half hour and it burned to bottom (I know I have to add more liquid next time)
Delicious! Sadly, I didn’t have chicken broth, but it tasted great with the beef broth I had canned.
So good! I stuck to the recipe. The red lentils and yellow peas taste great together and make a nice color. I used my homemade chicken broth as a base.
I followed the recipe almost 100%, but added about a pound of pork ribblets and and some collard greens cut up spoon size, then pressure cooked for a good half hour. Super tasty and the ribblet bones were so soft they could be chewed up… so good for calcium/magnesium contents.
I made this, added a bay leaf while it was on the ‘Keep Warm’ setting. It is delicious. I think I have one or two servings left. Last night I added some ‘Medium’ chunky salsa to my bowl and it was very good with that addition. I will add it to future servings. The recipe is definitely a keeper. SO easy to make, no fat and it’s delicious!!
This recipe was a good start, but to me it was bland. I used my Instant Pot and cut the cook time down to 15 minutes. I also wasn’t crazy about the blobs of slimy onion and carrot floating in a rather thin liquid, so I whipped out my stick blender and took care of that. The produced a really nice, creamy consistency. On my second attempt, I spiced the recipe up with 1 tsp of curry powder, 1/2 tsp of turmeric, and 1/2 tsp of paprika and used the juice of half a lemon. I also first sautéd the onion and carrots in olive oil for a few minutes, then added the garlic and seasonings (all but the salt, pepper and lemon juice) and continue to sauté for a couple of minutes more before adding the lentils, peas and broth. Delicious.
After reading all the reviews, I decided to add for flavor. I only had 1/4 c lentils, so added 3/4 split peas. I lightly browned 1 lg diced onion, sliced 2 carrots, 1+ c celery leaves, 1c diced sweet potato in pressure cooker. Browned 1 T cumin seeds, 1 T tarragon seeds. Put all in cooker with 8 cups Better than Bouillon beef (all I had). Added 1 can diced tomatoes, 1 can sliced mushrooms Pressured 10 min. Cooled with cold water on top ’til no more steam. Added kosher salt, red & blk pepper, powered garlic & sage, Mrs.Dash No Salt Table Blend Seasoning. Added 1T smoked paprika, 1/4 tsp smoke flavoring, 1+T ea chopped cilantro, worcestershire sauce, lemon juice, apple cider vinegar. I cook by taste, add more of what I think is needed, taste, add, etc. So everytime I cook, it’s always a little different, depending on what I have on hand. For me, that’s what makes cooking fun! If you don’t think what you’re making tastes the way you think it should, experiment!
We loved it! Kroger and Sprouts did not carry yellow split peas so I ordered them from Amazon. It was worth waiting for, since the flavor AND color are totally different. I used Bragg’s apple cider vinegar (about 2 Tbs) instead of the lemon juice. After reading the reviews about this not being hearty enough, I decided to add 1 red potato and about 1/3 c diced smoked ham. Cooked for 22 minutes. Garnished with red pepper flakes and dried thyme. My husband said this is a new favorite of his.
Hearty and delicious! I added 1/2 tsp of curry powder to the soup.
I had to use green split peas rather than yellow as I couldn’t find yellow. I did add a sweet potato, because I love them and then added farro to the mix (again, I love it). I added sumac as I’m trying out new spices. This turned out to be warm, thick (I think I’ll add more liquid next time) and just what we wanted for a cold evening. No, I didn’t try it the first time as written, but I am grateful to Beledona for posting such a great recipe. Thank you!
I still Love this soup!
This soup really needs to be blended after it is done. It is awesome. I added 8 oz of low sodium chopped cooked ham and did not add any other salt. It blended up great.
As noted in many reviews, incredibly bland as written. Two stars because it can be salvaged. I ended up throwing in all sorts of ingredients out of desperation. I added hot sauce, smoked paprika, and liquid smoke. I will not be making this again.
I had used a no-salt chicken stock. It was not as good as using a low salt chicken stock. I was thinking about adding some bacon to play around with the recipe. My daughter really likes this recipe especially as a part of her school lunch.
I made this today and it is delicious! I added a few things to it and changed a few things only because the store did not have red lentils or yellow split peas; instead I used green lentils and green split peas. I also added crushed red pepper flakes and two sauzon Goya packets (I made a double batch of this). For a personal bowl, I added diced avocado and chopped cilantro (as shown in the picture).
It was good – be generous with the seasonings and spices! Made it at 15 minutes, probably could have gotten away with 20 but still good at 15!