Lentil and split pea soup is made in one pot, your Instant Pot, or on stove top. It’s hearty, filling, nutrient dense and incredibly delicious. Simple prep and ready in a flash!

This recipe was originally published in June 2018. It has been updated for content and photos.
This warming winter soup is truly perfect for your busy weeknights. With little prep, you can have everything into your pot within just 15 minutes! Then let your Instant Pot, or stove top do the work.
For more delicious, nutrient dense soup recipes, I highly recommend checking out this soup recipe collection.
Why you’ll love this soup
- Completely wholesome and nutrient dense. This soup is not only loaded with nutritious ingredients like lentils, split peas, celery and carrots. But it’s also free from oil, making it low in calories and virtually fat free.
- Easy to prepare. Not much prep work here, which is one of my favourite parts. Just chop up some onion, carrot and celery and throw everything else in the pot!
- It’s comforting and satisfying. It’s not only warming for those colder months, but it will leave you feeling full and content any time of year.
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Start by gathering your ingredients.
Dice your onion, carrots and celery. (photo 1)
Then transfer to your Instant Pot (or pot on stove top) with a few tablespoons of water or broth. Sauté until softened, about 5 minutes. (photos 2-3)
Add all remaining ingredients to your pot. (photos 4-5)
Then cook according to the cooking method you’ve chosen. (photo 6)
For Instant Pot, seal the lid and cook on high pressure for 8 minutes. Quick release and serve.
For Stove Top, bring to a boil and then reduce heat and simmer for 25-30 minutes until lentils are tender.
Taste and adjust for salt and pepper, if you’d like, and serve.
How long does it keep?
Your lentil and split pea soup keeps refrigerated in a sealed container for up to 4 days. In fact, it tastes even better and will continue to thicken, the longer it sits. So if time permits, plan to make ahead.
To freeze, make sure your soup is completely cooled first. Then, store in a freezer safe, air tight container in your freezer for up to 3 months. Make sure to leave some room for expansion. Thaw in your refrigerator overnight, and heat on stove top when ready to consume.
Can I make any substitutions?
For the lentils, I like green, but you may sub for brown or red, if preferred.
For the split peas, yellow or green both work well. You may also sub the split peas for split red lentils, if preferred.
Tips for Success
- Use low sodium vegetable broth. You can always add more salt if needed, but you cannot take it away.
- If you don’t have low sodium on hand, use half broth and half water. Once cooked, taste add more salt, if needed.
- Or, if you don’t have any broth on hand, you can make some with this easy bouillon recipe.
- Depending on your preferred thickness, use between 6-8 cups of vegetable broth. If you want a thicker soup, stick with six cups. For a thinner soup, go for eight. Remember that the soup will absorb more liquid as it cools.
More favourite soup recipes
- Healthy Broccoli Potato Soup
- Spiced Sweet Potato Soup
- Instant Pot Vegan Stew [Oil Free]
- Vegan Jalapeno Popper Soup
- Vegan Chicken Soup w/ Jackfruit & Potato
If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.
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.
Jake
Delicious soup. Thanks for the recipe!
Rosa
My pleasure!
Ryann
I want to make this for dinner this week but due to my work schedule slow cooker is easier. Do you have any suggestions for cook time in a slow cooker?
Rosa
Hi Ryann, I haven’t tried this in a slow cooker, but I would estimate somewhere around 8-9 hours on a low setting or 5-6 on high.
Nancy
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.
Rosa
Aww thanks so much for the lovely review. I’m so glad you enjoyed the soup. 🙂
Elaine
Thank you for a great recipe. It took very little time from start to finish and it was delicious.
Rosa
My pleasure Elaine. Thrilled you enjoyed. 🙂
Hannah
I did the instant pot method and got distracted so did a 15 minute natural release before manually releasing the pressure. The lentils and peas were complete mush, oops. Really tasty though!
Rosa
Oh no! I’ve done that before, but so happy you enjoyed anyhow. Thanks Hannah. 🙂
Hannah
Hi Rosa,
I found myself with an entire Costco size bag of frozen green peas, is there a way to incorporate them into this recipe instead?
Thank you!
Rosa
Hi Hannah, the recipe calls for frozen green peas already, but you can increase the amount. If you’d like, you may omit the corn and replace it with additional peas, and I’m sure a few extra can’t hurt, either. Enjoy 🙂
Ali
A super delicious soup! The whole family loved this, including the kids, which is always a bonus for me! Thanks for another great recipe 💕
Rosa
Thanks so very much for the review Ali! Thrilled you enjoyed the soup. 🙂
GK
The soup was great, served with some Whole Grain Bread side salad and WFPB Apple dessert. Was a hit for my company for a late lunch. They came in by bus and figured this
would warm their bellies in the cold MN weather. Thanks, Rosa! Love, Love your recipes.
Rosa
Thrilled to hear that! Thanks so much for the review, so glad you’re enjoying my recipes. 🙂
DJ
It is freezing here in Oregon, so when this recipe popped up in my email I made it right away. I used brown lentils and yellow split peas, and fine diced all the veggies for a uniform look. Enjoyed it for lunch. Such a simple soup but great body and flavor! Thank you for such a yummy recipe!
Rosa
Fantastic! Thanks very much for sharing DJ. Glad you enjoyed.
Stacy
My favourite soup! So yummy and satisfying!
rosa
Thank you Stacy! Glad you enjoyed this recipe.