Split pea soup has been a favorite of mine from way back. This updated lentil pea soup is just as tasty and ups the protein even more. It's so comforting on a chilly day and served with a crispy salad and a chunk of crispy whole grain bread makes a satisfying meal.
The spices in this soup offer anti-inflammatory and antiviral components offers an immune boosting punch, aids in digestion and enhances the warming factor.
If you have made split pea or bean soup, you know that peas take quite some time to cook, but this soup is so easy to make, which is great if you are in a time crunch and need to feed your family in a jiffy. All you need to do is saute some chopped onion, carrot and celery along with garlic, throw in some spices and the liquids and you’re halfway there!
The coconut in the soup adds a delightful creaminess. If you are avoiding coconut, you can leave it out and it'll still be delish. Top with a dollop of soy yogurt if you can find it in the market. Otherwise, make your own soy yogurt with this easy recipe.
This lentil pea soup is a hearty, very low fat, vegan delight that should be part of your meal plans. This recipe makes about 8 12oz servings. This soup freezes well, so if you find yourself with leftovers, store it in a freezer safe container and freeze for up to 2-3 months.
I'd love to hear your feedback in the comments below for this Lentil Pea Soup Recipe! If you have a photo, post it on my Facebook page, tag me using the hashtag #plantbasedcooking