Split pea and lentil soup recipe

Sweeten this soup with a swirl of pomegranate and you’ll have a dish that’s ready to impress.

Serves: 4 people
Prep time: 20 minutes
Cooking time: 40 minutes


2 tbs olive oil
1 onion, chopped
3 garlic cloves, crushed
1 carrot, chopped
1 celery stick, sliced
2 tsp ground coriander
½ tsp red chilli flakes
½ cup yellow or green split peas, rinsed and drained
½ cup red lentils, rinsed and drained
6 cups chicken or vegetable stock
1 cup frozen broad beans, thawed and peeled
2 tbs pomegranate molasses
2 tbs chopped flat-leaf parsley


  1. Heat the olive oil in a large saucepan. Cook onion, garlic, carrot and celery over medium heat, stirring, for 5 minutes or until softened. Add the coriander and chilli flakes and cook for 1 minute.
  2. Add split peas, lentils and stock and bring to the boil. Reduce heat and simmer for 30 minutes or until split peas and lentils are cooked and soft.
  3. Add beans and heat through. Season with sea salt and freshly ground black pepper. Drizzle with pomegranate molasses and sprinkle with parsley.

You might also like