This red lentil and yellow split pea soup is hearty and nutritious. It’s one of those soups you want to enjoy in a cold winter evening.
Lentils of all types are extremely high in molybdenum and iron, making them an excellent food for helping to oxygenate the blood and aid the release of cellular energy. It helps to lower “unhealthy” (LDL) cholesterol levels and balance blood sugar levels too. Lentils are also rich in vitamin B1 (thiamine), which helps to regulate the nervous system and maintain a steady heartbeat.
Yellow split peas can be easily replaced with a brown rice, bulgur or chickpeas.
Tomato juice and paprika adds to the great taste and versatile colour. When serving add some green element to the bowl such as chopped mint or coriander. It will look neat and fabulous.
Be sure to pick through your lentils and yellow split peas carefully as there are quite often some pebbles or clots of dirt hiding in their midst.
- 4 cups vegetable or chicken stock
- 2/3 cup red lentils
- 1/3 cup yellow split peas
- 1 large onion
- 1/2 tsp chilli flakes
- 200 ml tomato juice
- salt and pepper to taste
- 1 tsp ground paprika
- olive oil to garnish
- dried mint to garnish
- Bring the stock to a boil.
- Add lentils and yellow split peas, lower the heat and simmer for ~20 mins, stirring occasionally.
- Add diced onion and chilli flakes. Let it simmer for another 15 mins. By this time, you should see the lentils and peas fell apart.
- Add tomato juice. Simmer for 5 mins.
- Remove from the heat. Use a hand blender to blend briefly. Season with salt and pepper according to your taste.
- Serve each bowl with a slight drizzle of olive oil and topped with mint.