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+ servings
SPLIT PEA SOUP

LEMONY SPLIT PEA SOUP WITH JALAPENO

Gari
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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Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine American, British
Servings 4 people
Calories 413 kcal

Equipment

Instant Pot
Immersion Blender

Ingredients
  

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
%
Calcium
 
116
mg
12
%
Vitamin C
 
30
mg
36
%
Vitamin A
 
5481
IU
110
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Instant Pot, instant pot recipes, lentil soup, soup, Soup Recipes, split pea soup, veagan, vegetarian
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