Soup doesn’t get praised enough. When it’s cold outside, there are few things more comforting than a big bowl of hot soup. I really love the soup I’m sharing with you all today because it’s a thick and creamy kind (although there’s no actual cream in it).Â
This split pea and lentil soup is hearty! You don’t have to serve it alongside anything if you don’t want to. I ate this for lunch two days in a row (it’s good! but also this recipe makes a lot) with just a few pieces of whole grain toast that I tore up, so I guess they were kind of makeshift croutons. 🙂 I also think a small bowl of this along with a salad or a grilled cheese would be amazing too.Â
Slow Cooker Split Pea and Lentil soup, makes 6-8 servings.
1/2 yellow onion chopped (around 1/3 to 1/2 cup)
4 cloves garlic
1 tablespoon olive oil
1 cup chopped carrots
2 small to medium russet potatoes, peeled and chopped
8 oz. split peas
8 oz. lentils
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon cayenne
7-8 cups vegetable stockÂ
salt and pepper
SautĂ© the onions and garlic in the olive oil until they begin to turn brown and caramelize. Remove from heat. In a large slow cooker (where I’m from we call ’em crock pots—but that kind of sounds less appetizing, right?), combine the cooked onions and garlic, chopped carrot, chopped potatoes, split peas, lentils, bay leaf, oregano, cayenne and 7 cups of vegetable stock.Â
Yep, you pretty much just dump it all in there and then set it to high for six hours. If you want to give it a creamier texture, you can blend it with an immersion blender or in batches in a good blender. Remove the bay leaf before you do this. Taste and add salt and pepper or even a bit more cayenne if you want more heat.Â
I think this tastes even better the next day warmed up! It will get quite thick, so you can thin it out with more stock or water as you reheat it.Â
I didn’t end up freezing any of this batch, but I have a feeling it would freeze well if you don’t need this many servings and don’t want it two days in a row. Up to you here! Personally, sometimes I like having the same thing to eat the next day. It sort of feels like someone laid out my clothes for me. 🙂 If that even makes sense. Ha! Anyway, enjoy and make some soup soon, guys. It’s getting cold! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.Â
Soup doesn’t get praised enough. When it’s cold outside, there are few things more comforting than a big bowl of hot soup. I really love the soup I’m sharing with you all today because it’s a thick and creamy kind (although there’s no actual cream in it).
This split pea and lentil soup is hearty! You don’t have to serve it alongside anything if you don’t want to. I ate this for lunch two days in a row (it’s good! but also this recipe makes a lot) with just a few pieces of whole grain toast that I tore up, so I guess they were kind of makeshift croutons. 🙂 I also think a small bowl of this along with a salad or a grilled cheese would be amazing too.
Slow Cooker Split Pea and Lentil soup, makes 6-8 servings.
1/2 yellow onion chopped (around 1/3 to 1/2 cup)
4 cloves garlic
1 tablespoon olive oil
1 cup chopped carrots
2 small to medium russet potatoes, peeled and chopped
8 oz. split peas
8 oz. lentils
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon cayenne
7-8 cups vegetable stock
salt and pepper
SautĂ© the onions and garlic in the olive oil until they begin to turn brown and caramelize. Remove from heat. In a large slow cooker (where I’m from we call ’em crock pots—but that kind of sounds less appetizing, right?), combine the cooked onions and garlic, chopped carrot, chopped potatoes, split peas, lentils, bay leaf, oregano, cayenne and 7 cups of vegetable stock.
Yep, you pretty much just dump it all in there and then set it to high for six hours. If you want to give it a creamier texture, you can blend it with an immersion blender or in batches in a good blender. Remove the bay leaf before you do this. Taste and add salt and pepper or even a bit more cayenne if you want more heat.
I think this tastes even better the next day warmed up! It will get quite thick, so you can thin it out with more stock or water as you reheat it.
I didn’t end up freezing any of this batch, but I have a feeling it would freeze well if you don’t need this many servings and don’t want it two days in a row. Up to you here! Personally, sometimes I like having the same thing to eat the next day. It sort of feels like someone laid out my clothes for me. 🙂 If that even makes sense. Ha! Anyway, enjoy and make some soup soon, guys. It’s getting cold! xo. Emma
Credits // Author and Photography: Emma Chapman. Photos edited with A Beautiful Mess actions.
