I love lentils and split peas (no need to soak) so here is my recipe for a hearty comfort food soup. Using the pressure cooker is wonderful because after working all day, this is a quick and energy-saving way to make a meal in around 30 minutes! Serve with a nice hearty piece of warm bread.

Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
15 mins
total:
1 hr
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the lentils, split peas, onion, carrots, garlic, and cumin into a pressure cooker, and stir in the chicken broth. Seal the cooker, bring to pressure over medium heat, and reduce heat to keep the pressure stable; cook under pressure for 30 minutes. Remove from heat, and allow pressure to subside. When the cooker is at normal pressure, remove the cover, season with salt and pepper and stir in lemon juice to serve.

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Nutrition Facts

170 calories; protein 11.6g 23% DV; carbohydrates 29.4g 10% DV; fat 0.7g 1% DV; cholesterol 4mg 1% DV; sodium 780.5mg 31% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/06/2011
The only difference between this and one I make is like one other suggested is vegetable broth, and I also add a sweet potato to make it a little heartier. Thanks for sharing your recipe. I try it this way next time Read More
(29)

Most helpful critical review

Rating: 3 stars
09/19/2016
It's good. Simple though and could use additional flavor and filler. I've even added barley. I don't own a pressure cooker but lentils and split peas don't take long to cook on the stovetop - 45 minutes for the lentils a little longer for the split peas. I used the liquid from rehydrating shiitake mushrooms instead of chicken broth and it went nicely with the lentils. Definitely serve with rustic bread. Read More
(5)
52 Ratings
  • 5 star values: 27
  • 4 star values: 20
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
11/06/2011
The only difference between this and one I make is like one other suggested is vegetable broth, and I also add a sweet potato to make it a little heartier. Thanks for sharing your recipe. I try it this way next time Read More
(29)
Rating: 4 stars
02/01/2015
The instructions to cook this for 30 minutes in a pressure cooker are wrong. This takes about 15 minutes in a modern pressure cooker. This may be why some of the other reviewers scorched theirs. The outcome is a smokey, thick soup that is good. It lacks some kick, not flavour, but some kick so I added fresh hot peppers and it seemed to help. Thank you BELEDONA for your recipe. Read More
(24)
Rating: 5 stars
01/16/2013
Very good soup. I added ham and the broth which I pressure cooked first and pulled the meat off. I also added celery, a potato, and garlic in a jar already cleaned and chopped from Costco (3T). Since I didn't have enough ham broth, I supplemented it with low sodium chicken broth. I added the carrots (shredded) later as a last step for 15 min. Read More
(14)
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Rating: 4 stars
01/13/2016
Really good. Smooth and subtle. I upped the lemon quite a bit but that's just me; gave it the tang of Greek avgolemono. I also sauteed the carrot, onion & garlic, adding in that order, because that's my default method with aromatics. Like others, I see no reason to cook under pressure for more than 15 minutes. I used an electric pressure cooker (Cuisinart, high pressure, natural release). The result is nice and creamy. Four stars only because I'm partial to bigger flavor. I'll play around with it a bit based on some other recipes I've seen. That's the fun of cooking, right? Perhaps some tomato paste, smoked paprika, whole coriander toasted in a dry skillet before grinding... Read More
(12)
Rating: 5 stars
12/10/2013
Very easy and great flavor. I made a triple batch on the stovetop in less than an hour. I used vegetable broth to make it VEGAN with fresh onions, one red and one yellow. I didn't have fresh carrots or garlic but a couple cans of diced carrots in water worked fine with garlic powder. Would be better with fresh but this recipe is a keeper! Thank you! Read More
(12)
Rating: 5 stars
05/02/2013
Not having a pressure cooker, I just made the soup and added ham. Wow! I love this! Read More
(9)
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Rating: 5 stars
01/06/2014
Tried it with my pressure cooker and it was delicious. I also added 1/2 tsp of curry and a couple handfuls of frozen kale. We ate it over some brown rice and even my 6 yr old loved it! Read More
(9)
Rating: 4 stars
09/17/2015
I did recipe as is but will try the ham hock next time for flavor. FYI this was my first time cooking in my new Fagor multi-cooker. I cut the time to 15 minutes just in case. I was really worried based on the comments of others. It turned out perfect. The peas and lentils disintegrated and the carrots were soft and tender. Win! Read More
(7)
Rating: 5 stars
04/20/2016
I really enjoyed this recipe. So easy!! I did it on the stovetop & made the following adjustments: Veggie stock instead of chicken - for vegan. Added broccoli, turmeric, bay leaf, oregano. To lower sodium, Mrs. Dash lemon pepper is really good!! (For any recipe). Thanks!! Read More
(7)
Rating: 3 stars
09/19/2016
It's good. Simple though and could use additional flavor and filler. I've even added barley. I don't own a pressure cooker but lentils and split peas don't take long to cook on the stovetop - 45 minutes for the lentils a little longer for the split peas. I used the liquid from rehydrating shiitake mushrooms instead of chicken broth and it went nicely with the lentils. Definitely serve with rustic bread. Read More
(5)