Oven-baked Split Pea and Lentil Soup

posted in: Main Dishes, Recipes, Soup-Stew | 7
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Like a lot of people, I’m a compulsive recipe collector. For a long time, I would cut the recipes out of newspapers and magazines, stick them in the back of my Joy of Cooking or Fannie Farmer cookbook, and then never make them, mostly because I could never find them again in the jumble. When I finally decided to get organized, I found not one, but three lentil soup recipes. This one, adapted from Better Homes and Gardens, has been my favorite. 

This tastes a lot like the classic split pea soup recipe most of us grew up with in the U.S., but it’s brighter and fresher tasting from all the vegetables. I’ll often throw this together while I’m cooking something else on the weekend, and set it aside in the refrigerator for the next night. If you don’t want to bake it for 2 hours, you can simmer it on the stovetop; it will take about 45 minutes.
Oven-baked Split Pea and Lentil Soup
1/2 cup dried split peas
1/2 cup dried lentils
2 carrots, sliced
2 celery ribs, sliced
1 medium red bell pepper, seeded and shopped
1 onion, chopped
1 bay leaf3/4 teaspoon ground cumin
1/4 teaspoon salt or to taste
1/2 teaspoon pepper

1 quart vegetable brothCombine all ingredients in an ovenproof Dutch oven. Bake, covered, at 350F (no need to preheat oven) for 2 hours or until peas and lentils are tender. Check soup at an hour and a half – don’t overcook! Discard bay leaf and serve.

Serves 4

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7 Responses

  1. This both looks and sounds divine! I`m bookmarking it and intend to try it soon.

  2. Wow! The photo *almost* makes me want to make it, but since I despise split peas . . . Actually, I could sub a different kind of bean. Such a simple list of ingredients – right up my alley.

  3. Ha, Melissa, I thought of you when I made this! Try using 100% lentils and report back? I’d be interested to see how it was with French green lentils, too.

  4. I was going to buy French green lentils just for this yesterday when I was Whole Foods and forgot them. I am easily sidetracked by all of the pretty produce . . . . !

  5. You know what? I am preparing to make this today, as it’s been cool all weekend and I want something warm and easy to fix. I am planning on using brown lentils and french green lentils. And I realized that I have made this before, years ago! You posted it on VP and I thought it sounded fabulous. Except I made it with split peas, as it calls for. Which I hate. I won’t be making that mistake again! It will be good this time!

  6. Melissa, too funny! Was this the recipe that made you discovered that you hate split peas?

  7. I’ve never really ever liked them, but the recipe sounded so good at the time that I thought there wouldn’t be any way possible that I could dislike them. I was wrong! It made me hate them that much more! But making it with all lentils I think will be awesome.

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