Oven Baked Split Pea and Lentil Soup

"This is an adopted recipe. When it gets colder I look forward to trying it and adding any thoughts. Looks healthy and good, though."
photo by oloschiavo photo by oloschiavo
photo by oloschiavo
Ready In:
2hrs 15mins




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

Questions & Replies

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  1. Ditterbug
    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!
  2. Chef Dottie 3
    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
  3. Aunt Cookie
    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!
  4. oloschiavo
    This is a great recipe ladypit. It practically makes itself! The red pepper is a nice colourful touch and one that I haven't seen before in a lentil soup. Healthy and warming and delicious! Thanks for sharing!


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