Oven Baked Split Pea and Lentil Soup

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This is an adopted recipe. When it gets colder I look forward to trying it and adding any thoughts. Looks healthy and good, though.

Ingredients Nutrition


  1. Rinse and drain split peas and lentils.
  2. In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper.
  3. Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split peas are tender.
  4. Check seasoning and add salt& pepper if necessary Remove bay leaf.
  5. Place in soup bowls and top each serving with yogurt and cucumber.
  6. Serves four.
Most Helpful

This soup is DELICIOUS!! I did not add the topping because I prefer just the soup by itself. I also omitted the cumin because I am not a fan of that particular seasoning, but wow, this was delicous and hearty. I have made 2 batches already, I can't get enough of it. I did add a bit of diced potatoes and I might try adding a touch more broth (maybe 3/4 cup) because I like a bit more 'soupiness' to my split pea soup, rather than more of a porridge type. Thanks for a wonderful recipe. So easy in my dutch oven--no boiling or soaking, just throw it in there and let it cook. Smelled wonderful too!

Ditterbug January 26, 2011

This is a very good winter day soup. this is my second time making it. Very good and easy to make. This is a keeper. Thx for posting

Chef Dottie #3 November 23, 2008

What a perfect cold-weather soup! I appreciated how easy it was to throw together, and it's healthy, too. I think this would be good in slow-cooker, too. Thanks for sharing!

Aunt Cookie February 02, 2008