Peas and Lentil Soup

Who doesn’t love healthy packed soup for lunch or dinner?

There are many different varieties of lentils available, each variety is different in taste and texture and cooking time.

I have taken five different lentils, few have to soak more than 10hours.

I also added one small carrot, one small potato and two hands full of spinach to make it more healthy.

Anyhow you can include more or limited vegetables, also can only use one or two lentils for soup.


  1. Pearl Barley 20grams
  2. Yellow split peas 20grams
  3. Green split peas 10grams
  4. Marrowfat peas 20grams
  5. Red split lentils 50grams
  6. Olive oil or anyone 3tsp
  7. Medium size onion one
  8. Cubed tomato one
  9. One bay leaf
  10. One Small potato cubed
  11. Red chilli powder 1tsp
  12. Cumin Powder 3/4 tsp
  13. Turmeric powder half tsp
  14. Spinach 150grams
  15. Small carrot cubed
  16. Ginger paste 1tsp
  17. Cinnamon powder half tsp
  18. Salt to taste
  19. Fresh Coriander chopped
  20. Half Lemon juice
  21. Coconut milk/normal milk
  22. Water as required


Soak barley, yellow split peas, green split peas, marrowfat peas and red split lentil overnight.

After 10hours of soaking pressure cook the lentils with half a litre of water for 6 to 8 whistles.

Now for the soup preparations add oil in the heavy bottom vessels, once heated add bay leaf, chopped onion and ginger paste fry until ginger leaves a raw smell and onion becomes slightly soft.

Then add chopped tomatoes along with the salt cover and cook until tomatoes become soft.

Then add cubed carrot, cubed potato along with add cumin, turmeric, cinnamon and red chilli powder fry for 1 min.

Then add cooked lentils along with spinach and coconut milk ( make sure the flame is medium) now cover and cook everything for 20min.

Don’t forget to keep checking every 5min.

After 20min check for the salt and spicy. At the end add lemon juice and chopped coriander. Cover for 2min so that the aroma of coriander will spread in the soup.

Then enjoy the warm soup with pita bread or dinner rolls with a gulp of sour cream or creamy yoghurt.

Note: The measurement I have mentioned about is for two servings.


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