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Slow Cooker Split Pea and Red Lentil Soup

Vicki Shanta Retelny, RDN
This "set it and forget it" recipe is jam-packed with fiber, plant protein and flavor.
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Soup
Cuisine Mediterranean
Servings 8 (1 cup each)

Ingredients
  

  • 2 carrots minced
  • 1 small shallot minced
  • 4 garlic cloves minced
  • 1 15-ounce can diced tomatoes
  • 2 cups water
  • 1 cup split red lentils
  • 1 cup split green peas
  • 1 teaspoons tomato paste
  • 1 tbsp garam masala spice blend
  • salt and black pepper to taste

Instructions
 

  • Toss all ingredients into a slow cooker on LOW setting for 4 hours. 
  • Once cooked, if you want a smooth, creamy texture, blend with a hand-held, immersion blender for a few minutes.  The longer you blend, the smoother it will be or blend it less for a chunkier texture. Serve immediately with whole grain crusty bread. 

Notes

Optional toppings: plain Greek-style yogurt, Sriracha and/or hemp seeds.
Keyword healthy, lentil soup, nourishing, plant protein, quick meal, slow cooker, vegetarian, weight management