Split Pea and Lentil Soup With Vegetables

READY IN: 1hr 50mins
Recipe by ladybug929

I got this recipe from a resturant owner in Napa it has virtually zero fat and tons of flavor. The best part is that it is very easy to make!!

Top Review by breezermom

This is a very hearty vegetable soup! I made this while at my Mom's for our Christmas, so she would have plenty to put in her freezer for the winter. I made it as posted except I left out the onions (at her request) and threw in some swiss chard and kale that I had left from a salad I made for our family get together. This tasted wonderful, and I'll definitely make it again to have at my house. I used spicy hot V8 so that we had a little heat in the soup. Thanks for sharing!

Ingredients Nutrition

  • 8 ounces split peas
  • 8 ounces lentils
  • 1 12 cups carrots, cut into bite size pieces
  • 2 stalks celery, cut into 1/2 inch slices
  • 2 large tomatoes, chopped
  • 1 large onion, chopped
  • 4 garlic cloves, chopped
  • 10 leaves fresh basil, chopped
  • 1 tablespoon olive oil
  • 2 teaspoons salt
  • 14 teaspoon pepper
  • 1 teaspoon paprika
  • 3 small red potatoes, cut into half inch cubes
  • 1 bunch Baby Spinach
  • 1 (12 ounce) can V8 vegetable juice


  1. Rinse lentils and split peas well then add to boiling water and simmer until done, about 40 minutes keep checking water before this adding if water goes below beans, drain.
  2. Heat olive oil in large pot, saute onions and garlic over medium heat until onions are clear about 5 minutes.
  3. Add celery, carrots and 1 cup of water, simmer until al dente.
  4. Add 4 cups water and cooked lentils and split peas.
  5. Squeeze tomatoes, add juice and friut to pot.
  6. Add v8 juice, salt, pepper, paprika, and basil to pot.
  7. Bring to a boil reduce heat to simmer. Add potatoes and spinach, simmer until potatoes are done about 30 minutes, stirring at least every 10 minutes.
  8. Garnish with parmasean cheese.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a