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Split Pea and Lentil Soup With Vegetables

Split Pea and Lentil Soup With Vegetables Recipe

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!!
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Prep Time 20 mins
Cook Time 1 hr 30 mins
Course Soup
Cuisine Vegetarian
Calories 237.5 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

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Nutrition

Serving: 309gCalories: 237.5kcalCarbohydrates: 43.3gProtein: 13.3gFat: 2.6gSaturated Fat: 0.4gSodium: 743.5mgFiber: 13.7gSugar: 8.5g
Keyword < 4 Hours, Beans, Beginner Cook, Easy, Egg-free, European, Free Of..., Healthy, Inexpensive, Lentils, Low Cholesterol, Potato, Savory, Stove Top, Vegan, Vegetable, Winter
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