Lentil Pea Soup

Lentil Pea Soup

Lentil Pea Soup

Camille Verdier
Split pea soup has been a favorite of mine from way back, so this updated lentil pea soup is just as tasty. It also ups the protein even more.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup


  • 1/4 cup water
  • 1 large onion chopped
  • 1/2 cup celery chopped
  • 1 cup carrot chopped
  • 6 cloves garlic finely chopped
  • 2 tsp ground coriander
  • 2 tsp ground cumin
  • 1 1/2 tsp ground turmeric
  • 1 1/2 cup orange lentils
  • 1 1/2 cup green lentils
  • 1 1/2 cup split peas
  • 8 cups low-sodium vegetable broth or 8 cups homemade
  • 1/4 cup freshly squeezed lemon juice
  • 1 cup light canned coconut milk optional
  • OR 3/4 tsp coconut extract mixed with 1 cup non-dairy milk
  • sea salt and pepper to taste


  • Add the onion, carrots and celery to a large pot with ¼ cup water or vegetable broth and sauté over medium heat for 4 to 5 minutes, or until the onions have turned translucent.
  • Stir in the garlic and spices.
  • Pour in the 8 cups of vegetable broth and bring to a boil. Add the lentils and peas to the broth, lower the heat, and simmer, covered, until tender, about 45 minutes.
  • Whisk in coconut milk (if using), lemon juice and season with salt and pepper.
  • Top servings with a dollop of plain unsweetened soy yogurt. If you have trouble finding it, try making your own.
Tried this recipe?Let us know how it was!

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