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.
Sanya
Made the recipe as listed. Incredible and filling!! Thanks
Rosa
You’re welcome, Sanya!
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.