Split Pea and Lentil Soup

Posted on Nov 2, 2017
3 Comments


Split Pea and Lentil Soup

 

I’m not sure why I wanted to make this Split Pea and Lentil Soup last week, but I’m glad I did.  Maybe I got a taste for it when the hot, humid streak finally ended and we had a taste of some fall weather.  I used to make this years ago and then I lost the recipe.  I jotted down what I could remember on a little piece of paper and that’s what I use to jog my memory.

Split Pea and Lentil Soup

Meathead loves split pea soup and, unfortunately, he buys cans of the chunky, gloppy kind to satisfy his craving.  I don’t make split pea soup often, usually around a holiday if I have a leftover ham bone.  But you know, it’s not hard to make and so I’m going to start making it again.  In addition to split peas, my version has lentils.  It’s good for you, satisfying and the smoky bacon and ham shanks gives it incredible flavor.

Split Pea and Lentil Soup

I start with bacon, and then soften and lightly brown some vegetables in the drippings for the base.  I use homemade chicken stock, ham shanks for more smoky flavor, and shredded potato to thicken it up.  It only needs about an hour to simmer for the split peas and lentils to become tender. When the soup is done, you can chop up the meat from the ham shanks and add it back in.  You can use a smoked ham hock to give the soup a ton of flavor, but probably no meat to be had.  That’s why I prefer a meaty ham bone if I have one, or ham shanks.

Split Pea and Lentil Soup

I started with 6 cups of chicken stock.  After awhile it seemed too thick so I added another cup.  I think maybe the original recipe might have called for 8 cups of stock, so I am going to have to say 6 – 8 cups of chicken stock is needed.  Sorry for not being 100 per cent sure on this.

Split Pea and Lentil Soup

Split peas and lentils ~ a great combo for soup.  We had it for dinner with some crusty bread and then again for lunch the next day.  And, of course, it was even better the next day.  So even if it’s not a holiday or you don’t have a leftover ham bone, don’t let that stop you from making this terrific and hearty Split Pea and Lentil Soup.  It’s what comfort food is all about.

Enjoy, Kelly

Split Pea and Lentil Soup

I’ve updated the recipe to include instructions for making in the Instant Pot.  I love it either way, but with the pressure cooker there is no tending to the pot while it simmers on the stovetop and the resulting soup is a bit creamier, just sayin’.

You might also like these soups in the cold weather to warm up to ~ Autumn Squash Purée, Instant Pot Pho GaPotato Leek Soup, and Irish Beer Cheese Soup.

5 from 1 vote
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Split Pea and Lentil Soup
Prep Time
15 mins
Cook Time
1 hrs 20 mins
Total Time
1 hrs 35 mins
 

Comforting cool weather soup with split peas, lentils, bacon and ham. Easy to make on the stovetop or in the pressure cooker.

Course: Soup
Servings: 6
Author: Kelly ~ the hungry bluebird
Ingredients
  • 3 pieces thick cut bacon, chopped
  • ½ cup finely chopped onion
  • ½ cup finely chopped carrot
  • ½ cup finely chopped leeks, white and light green parts only, rinsed well to remove any sand
  • ¼ cup chopped celery and leaves
  • ¾ cup dried split peas and ¾ cup dried lentils, picked over and rinsed
  • 6 - 8 cups chicken stock, preferably homemade
  • 3 smoked ham shank pieces
  • ½ russet potato, shredded
  • 1 bay leaf
  • ½ teaspoon dried thyme, crushed to release flavor
  • Kosher salt and pepper to taste
Instructions
  1. In a large pot, cook bacon until crisp and fat is rendered.  Transfer to paper towel to drain.  Reserve about a tablespoon or so of fat in the pot.
  2. Add onion, carrot and leeks to pot.  Sprinkle with some salt and cook until vegetables have softened and lightly browned, about 5-10 minutes.
  3. Stir in bay leaves and thyme, and then add the split peas and lentils, celery and reserved bacon.  Cover with the chicken stock.  Add the shredded potato and ham hock, season with more salt and some pepper, and bring to a boil. Turn down to a simmer, cover with lid slightly askew.
  4. Skim any foam that rises to the surface during the first 10-15 minutes.  Stir occasionally and simmer for another 45 minutes or until the split peas and lentils are tender.  Add more stock if the soup seems too thick.
  5. Remove ham shanks, cool slightly and cut up meat and add back to the soup.  

  6. Check for seasoning and serve.
Recipe Notes

To make in the Instant Pot:

 

  1. On sauté setting, cook the bacon until crisp and fat is rendered, remove from pot and set aside, reserving 1 tablespoon of fat in pot.  Add carrots, onion and leeks, a sprinkle of salt, and cook until softened.  Turn off sauté function. Stir in bay leaf and thyme, split peas and lentils, celery and reserved bacon.  Cover with 7 cups of chicken stock and stir in shredded potato.  Add ham shanks and season with a little salt and pepper.
  2. Seal pressure cooker and set for 20 minutes at high pressure.  Let pressure release naturally for 15 minutes, then manually release any remaining pressure.  Open pot and remove ham shanks to cutting board.  Stir soup thoroughly and taste for seasonings.  Cut ham off the bone into pieces and return to soup.  Enjoy!
  3. Prep time is the same, about 15 minutes, and about 10 minutes of sautéing.  It takes about 15 - 20 minutes to come to pressure, then cook for 20 minutes, then pressure release of about 15 - 20 minutes.  Total time start to finish, about 1 hour and 20 minutes.

 

3 thoughts

  1. Split peas and lentils puts the “comfort” into comfort food! Meathead

    Reply

  2. Also know as “Split Peasonality Disorder”, but tastes way better…

    Reply

  3. Oh this looks so comfy and cozy and warm and delicious! Perfect for cool temperatures!

    Reply

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