Easy And Healthy Pea And Lentil Soup

Pea soup always makes me think of springtime, adding lentils for this pea and lentil soup makes it a heartier and more substantial soup. Rich, creamy and filling, just perfect for winter too.

Pea and Lentil Soup

Pea and lentil soup is comfort food at it’s best, a hug in a mug if you choose to serve it casual style while curled up in front of the fire on a cold winter’s day.

Soup is the perfect lunch for me at this time of year, warming and hearty and with a piece of crusty bread it keeps me going till supper time.

I love making soup, it takes me right back to how I first learned to cook helping my Mum by kneeling on a stool in the kitchen chopping up veggies for the soup she made every couple of days throughout the autumn and winter months.

There was always soup for lunch in our house. Mum would just use whatever veggies she had to hand and lentils were very often featured as a good filling element.

I do think soup making is a real tradition in Scotland, the kitchen is never complete in the cooler months (most of the year here) without a pot of soup on the go.

Ingredients for this pea and lentil soup

Peas are a good starting place. I’ve just used frozen peas for this soup recipe. This simple soup is a great way of using up sorts of bits and bobs in the fridge.

Lentils – these are packed with fibre and so good for you. They make this simple soup really hearty and filling.

In this recipe I’m using up a leek, courgette and a celery stick, plus an onion and a bunch of parsley.

You will want to add liquid of course to get the consistency you prefer, use either plain water or a veggie stock.

How to make this soup

Simply saute the onion to start then add the garlic. The rest of the veggies go in next with enough water to cover. Simmer for about 30 minutes till all the vegetables are tender.

Once your vegetables have cooked and you blitz everything with a stick blender you can decide if you want to add more water.

Storage

This soup will keep in a box in the fridge for up to 4 days. You can freeze it for up to 6 months as well of course.

Looking for more tasty soup recipes? Then check these out before you go;

Rich and creamy garlic mushroom soup

Quick and easy tomato and mascarpone soup

Broccoli and stilton soup

Curried cauliflower potato and kale soup

Spiced carrot and cauliflower soup

Traditional 5 ingredient Scottish cock-a-leekie soup

Chunky vegetable soup

Scottish classic Cullen Skink soup

Finally, if you do try this recipe don’t forget to leave a comment/star rating below, I love to hear from you. Want more Larder Love? Then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too of course.

Super Healthy Pea and Lentil Soup

Karon

Pea and lentil soup is comfort food at its best and a great way to use up veggies from the fridge

0 from 0 votes

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Prep Time 10 mins

Cook Time 40 mins

Total Time 50 mins

Course Soup

Cuisine British

Servings 4

Ingredients

 

• ▢ 1 small onion diced
• ▢ 1 leek chopped
• ▢ 1 clove garlic minced
• ▢ 1 stick celery chopped
• ▢ 1/2 courgette chopped
• ▢ bunch of parsley chopped
• ▢ 1 kilo bag of frozen peas
• ▢ 1/2 cup lentils
• ▢ salt and pepper to taste
• ▢ peashoots to decorate optional
• ▢ water or vegetable stock

Instructions

 

• Saute the onion and celery in a deep pan for 5 mins then add the garlic for 2 mins
• Add the courgette and leek, peas and lentils plus the parsley and seasoning
• Add enough water or stock to cover veggies
• Simmer for 30 mins
• Blitz with a hand held blender and add more water if you wish
• Serve with pea shoots on top

Keyword lentils, peas

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