Best Oven Baked Split Pea And Lentil Soup Recipes

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OVEN BAKED SPLIT PEA SOUP



Oven Baked Split Pea Soup image

the wonderful thing about this soup, other that the outstanding taste, is the convenience of baking in the oven, unattended..

Provided by grandma2969

Categories     < 4 Hours

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb split peas
8 cups water
1 1/2 cups diced carrots
1 1/2 cups diced celery
1/2 cup diced onion
1/2 cup parsley sprig
2 teaspoons dried thyme
1 teaspoon celery seed
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 bay leaf
1 lb fully cooked smoked kielbasa, coarsely chopped in food processor
1/2 teaspoon bitters

Steps:

  • preheat the oven to 350*.
  • rinse the split peas in cold water, then place in a large kettle with all the remaining ingredients except the sausage and bitters,.
  • bake, covered for 2 hours.
  • remove from oven and cool.
  • discard bay leaf and puree the soup in food processor, working in batches, until smooth.
  • return to kettle.
  • add the chopped sausage and bitters.
  • bake 30 minutes longer or until the sausage is heated thoroughly.

LENTIL AND SPLIT PEA SOUP



Lentil and Split Pea Soup image

A hearty, satisfying soup. Make up a double batch and freeze half when you want a quick meal on the table in minutes.

Provided by evelynathens

Categories     Ham

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

3 slices bacon, chopped
1 onion, chopped
1 carrot, chopped
1/2 cup chopped leek (white and pale green parts only)
1 clove garlic, minced
6 cups low sodium chicken broth
1/2 cup lentils
1/2 cup split peas
1 medium potato, peeled,grated
1 smoked ham hock
1/3 cup chopped celery & leaves
1/4 teaspoon dried thyme
1 bay leaf
2 tablespoons dry red wine

Steps:

  • Saute bacon in large saucepan over medium-high heat until fat is rendered, about 4 minutes; remove bacon; drain off all but 1 ½ tblsps of fat; add onion, carrot, leek and garlic and saute until light brown, about 10 minutes; add broth, lentils, split peas, potato, ham hock, celery, thyme and bay leaf; bring to boil; reduce heat and simmer until lentils and split peas are tender, about 45 minutes; stir in red wine and simmer 5 minutes longer; discard bay leaf; remove ham hock from soup and remove any meat attached to bone; cube meat and return to soup along with chopped up bacon; season to taste with salt and pepper.
  • Freezer Note: Making up a double batch of soup is economical of energy and time - you'll do slightly more work now, use the same amount of energy to cook, and save yourself time and energy later on, when you want a quick, nutritious dinner. Just defrost in microwave, reheat well and serve

SPLIT PEA AND LENTIL SOUP WITH VEGETABLES



Split Pea and Lentil Soup With Vegetables image

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!!

Provided by ladybug929

Categories     Potato

Time 1h50m

Yield 8 serving(s)

Number Of Ingredients 15

8 ounces split peas
8 ounces lentils
1 1/2 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
1/4 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

Steps:

  • 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.
  • Heat olive oil in large pot, saute onions and garlic over medium heat until onions are clear about 5 minutes.
  • Add celery, carrots and 1 cup of water, simmer until al dente.
  • Add 4 cups water and cooked lentils and split peas.
  • Squeeze tomatoes, add juice and friut to pot.
  • Add v8 juice, salt, pepper, paprika, and basil to pot.
  • 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.
  • Garnish with parmasean cheese.

Nutrition Facts : Calories 237.5, Fat 2.6, SaturatedFat 0.4, Sodium 743.5, Carbohydrate 43.3, Fiber 13.7, Sugar 8.5, Protein 13.3

VEGETARIAN SPLIT PEA AND LENTIL SOUP



Vegetarian Split Pea and Lentil Soup image

Make and share this Vegetarian Split Pea and Lentil Soup recipe from Food.com.

Provided by EZGoingEric

Categories     Lentil

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 16

2 cups dried split peas or 1 (1 lb) bag dried split peas
6 cups water or 6 cups vegetable stock
1 bay leaf
1 teaspoon dry mustard
1/2 teaspoon dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon cumin
2 large onions, chopped
6 medium garlic cloves, sliced
5 stalks celery, chopped
4 medium carrots, sliced
1 sweet potato, diced
1 cup cooked lentils
salt
fresh ground black pepper
2 tablespoons balsamic vinegar

Steps:

  • Place first 7 ingredients in a large pot.
  • Bring to a boil and then simmer on low, partially covered for about 20 minutes, stirring occasionally.
  • Saute in olive oil and then add onions, garlic, celery, carrots and potato.
  • Partially cover and allow to simmer for about 40 minutes, stirring occasionally. Add water as needed.
  • Blend until smooth with hand mixer.
  • Add lentils.
  • Season to taste with salt, pepper, and vinegar.

Nutrition Facts : Calories 250.8, Fat 0.9, SaturatedFat 0.1, Sodium 66.2, Carbohydrate 46.7, Fiber 17, Sugar 9.2, Protein 15.7

CREAMY SPLIT PEA & LENTIL SOUP



Creamy Split Pea & Lentil Soup image

Make and share this Creamy Split Pea & Lentil Soup recipe from Food.com.

Provided by VeggieCook98

Categories     Vegetable

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 9

1 cup dry green lentils
2 cups dried split peas
4 cups vegetable broth
5 cups water
2 tablespoons olive oil
1 onion (diced)
1 carrot (diced)
2 stalks celery (diced)
2 dried bay leaves

Steps:

  • Cook your peas and lentils, in the water and broth in a large pot over medium heat for 90 minutes to two hours, or until soft. Do not drain. Transfer to a large bowl and set aside.
  • In a saute pan, heat the oil. When heated, saute the onion, carrot, and celery with the bay leaves until soft. Make sure you remove the bay leaves.
  • Puree the vegetables in a blender until smooth. Move to a large pot. Puree the peas and lentils in batches in the blender until smooth. Add that to the vegetable puree, and cook over medium low heat until warm. Serve in bowls.
  • Enjoy!

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