Hearty Baked Split Pea and Lentil Soup
This comforting and nutritious soup is perfect for chilly days when you crave something warm and filling. Packed with protein-rich split peas and lentils, along with colorful vegetables, this oven-baked dish develops rich flavors through slow cooking. The combination of cumin and the fresh toppings of yogurt and cucumber add a delightful depth to each bowl, making this soup not only wholesome but also satisfying and delicious. Ideal for meal prep, simply reheat leftovers for an easy lunch or dinner!
4
Servings
145
Calories
13
Ingredients
Ingredients
split peas
1/2 cup (rinsed and drained)
lentils
1/2 cup (rinsed and drained)
chicken broth or vegetable broth
5 cups (liquid)
carrot
1/4 cup (sliced)
celery
1/4 cup (sliced)
sweet red pepper
1 medium (chopped)
onion
1 medium (chopped)
bay leaf
1 (whole)
ground cumin
1 teaspoon (spice)
salt
1/4 teaspoon (to taste)
pepper
1/4 teaspoon (to taste)
plain yogurt
1/4 cup (for serving)
cucumber
1/4 cup (chopped, unpeeled for serving)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Thoroughly rinse and drain the split peas and lentils under cold water, removing any debris.
3
In a large Dutch oven, combine the rinsed split peas, lentils, broth, sliced carrot, sliced celery, chopped red pepper, chopped onion, bay leaf, ground cumin, and a sprinkle of salt and pepper.
4
Stir the ingredients together until everything is well mixed.
5
Cover the Dutch oven and place it in the preheated oven. Bake uncovered for approximately 2 hours, or until the lentils and split peas are tender and creamy.
6
Once cooked, check for seasoning and adjust salt and pepper to taste. Remove the bay leaf before serving.
7
Ladle the soup into bowls and top each serving with a dollop of plain yogurt and a sprinkle of chopped cucumber for added freshness and flavor.
Nutrition Information
1.5g
Fat
25.5g
Carbs
9g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Hearty Baked Split Pea and Lentil Soup?
It is a comforting, nutritious, and protein-rich oven-baked dish made with split peas, lentils, and fresh vegetables.
What are the main protein sources in this recipe?
The main protein sources are split peas and lentils, providing 9g of protein per serving.
How long does the soup need to bake?
The soup should be baked for approximately 2 hours or until the legumes are tender and creamy.
At what temperature should the oven be set?
The oven should be preheated to 350°F (175°C).
Can this recipe be made vegetarian?
Yes, by using vegetable broth instead of chicken broth, this recipe is completely vegetarian.
Is this soup suitable for meal prep?
Yes, it is ideal for meal prep as leftovers can be easily reheated for lunch or dinner.
How many servings does this recipe make?
This recipe yields 4 servings.
How many calories are in one serving?
Each serving contains approximately 145 calories.
What is the fat content per serving?
The soup contains 1.5g of fat per serving.
What are the carbohydrate and protein counts?
Each serving has 25.5g of carbohydrates and 9g of protein.
Do I need to rinse the lentils and split peas?
Yes, they should be thoroughly rinsed and drained under cold water to remove any debris before cooking.
What vegetables are included in the soup?
The recipe includes carrots, celery, sweet red pepper, and onion.
How should the carrots and celery be prepared?
The carrots and celery should be sliced into 1/4 cup portions each.
What kind of broth can I use?
You can use 5 cups of either chicken broth or vegetable broth.
What spices provide the main flavor?
Ground cumin, a bay leaf, salt, and pepper are used to season the soup.
How much ground cumin is required?
The recipe calls for 1 teaspoon of ground cumin.
Should the bay leaf be removed?
Yes, the bay leaf should be removed before serving the soup.
What are the recommended toppings?
Each bowl should be topped with a dollop of plain yogurt and a sprinkle of chopped cucumber.
How should the cucumber topping be prepared?
The cucumber should be chopped and left unpeeled for added freshness.
What type of pot is best for baking this soup?
A large Dutch oven is recommended for this oven-baked recipe.
How do I know when the soup is finished cooking?
The soup is done when the lentils and split peas are tender and creamy.
Is the onion and red pepper chopped or sliced?
Both the medium onion and the medium sweet red pepper should be chopped.
How much salt and pepper is used?
The recipe suggests 1/4 teaspoon each of salt and pepper, or to taste.
What type of yogurt is used for serving?
1/4 cup of plain yogurt is divided among the servings.
Does the recipe require a specific oven setting?
The soup is baked uncovered at 350°F after being initially placed in the oven.
Is this soup considered a comfort food?
Yes, it is described as a comforting and filling dish perfect for chilly days.
What is the total number of ingredients?
The recipe consists of 13 distinct ingredients.
Can I adjust the seasoning?
Yes, once cooked, you should check for seasoning and adjust the salt and pepper to your preference.
Is the cucumber peeled for the topping?
No, the cucumber should be unpeeled for this recipe.
What is the primary cooking method?
The primary cooking method is slow-cooking by baking in an oven.