LEMONY SPLIT PEA SOUP WITH JALAPENO
Lemony Split Pea Soup is infused with jalapenos and hence gives a distinctive flavor. This nutritious & healthy soup is perfect for the cold weather & goes great with home-baked bread.
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Equipment
Instant Pot
Immersion Blender
Ingredients
- 2 tablespoon Olive Oil
- 1 small Onion chopped
- 2 stalks Celery chopped
- 2 Carrots chopped
- 3-4 cloves Garlic minced
- 1 small Potato chopped
- 2-3 Jalapenos
- 1 tsp Thyme
- 1 Bay Leaf
- 2 Cups Split Peas soaked & rinsed
- 5 Cups Vegetable Stock/ Water
- 1 tablespoon Italian Seasonings
- Salt
- ¼ cup Lemon Juice
Garnish
- 1-2 tablespoon Greek Yogurt or cream
- 1 teaspoon Harissa
- 1-2 tablespoon Cilantro/ Mint Leaves chopped
Instructions
HOW TO MAKE LENTILS SOUP IN AN INSTANT POT
- Press Saute and put oil in the Instant Pot. When the oil is hot then add onion, carrots, jalapenos, garlic, celery, and cook for 2-3 minutes until soft & tender.(Note: If you don't want the soup to be spicy, you can de-seed the jalapenos).
- Then add rinsed split peas along with stock/water in the pot. Add bay leaf, thyme & salt to it. Add Italian seasonings & stir.(Note: You can also add frozen peas. Adding frozen peas will give bright green color to the soup).
- Close the lid. With the vent in the sealing position, pressure cook at the high-pressure level for 15 minutes, followed by NPR.
- When the pressure is released and the valve goes down, open the lid and mix everything properly. Using the immersion blender, blend the soup until it is smooth & creamy.
- Add ¼ cup of lemon juice and mix until well combined. Pour soup in a bowl and garnish with some yogurt, harissa, croutons, and chopped cilantro.
HOW TO MAKE LENTIL SOUP ON STOVE-TOP:
- At medium heat, add oil in the stove-top pressure cooker. When the oil is hot then add onion, garlic, jalapenos, carrots, and celery. Cook for 2-3 minutes until everything is soft & tender.(Note: If you don't want the soup to be spicy, you can de-seed the jalapenos).
- Then add rinsed split peas along with stock/water in the pot. Add bay leaf, thyme & salt to it, and Italian seasonings & stir.(Note: You can also add frozen peas. Adding frozen peas will give bright green color to the soup).
- Close the lid and pressure cook till 7 whistles at medium-high heat. Let the pressure release naturally and then open the lid. When pressure is released and the valve goes down, open the lid and mix everything properly. Using the immersion blender, blend the soup until smooth & creamy.
- Add ¼ cup of lemon juice and mix until well combined. Pour soup in a bowl and garnish with some yogurt, harissa, croutons, and chopped cilantro.
Notes
Vegetables: You can add any number of vegetables to make it healthier. I add onions, celery, carrots, tomatoes, zucchini, spinach, etc. You can include more vegetables based on your taste & preferences.
This soup usually lasts for a week in refrigerator and for 2-3 months if you freeze it.
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Nutrition Facts
LEMONY SPLIT PEA SOUP WITH JALAPENO
Serving Size
1 grams
Amount per Serving
Calories
413
Calories from Fat 18
% Daily Value*
Fat
2
g
3
%
Saturated Fat
1
g
6
%
Cholesterol
1
mg
0
%
Sodium
136
mg
6
%
Potassium
1393
mg
40
%
Carbohydrates
76
g
25
%
Fiber
29
g
121
%
Sugar
12
g
13
%
Protein
27
g
54
%
Vitamin A
5481
IU
110
%
Vitamin C
30
mg
36
%
Calcium
116
mg
12
%
Iron
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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