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Split Pea and Lentil Soup


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  • 2 1/2 pd. Smoked picnic shoulder ham trimmed
  • 5 cups water
  • 1 cup split peas
  • 1 cup lentils
  • 4 cups chicken soup
  • 1 medium onion, chopped
  • 1 medium carrot chopped
  • 1 medium chopped celery
  • 1 large garlic clove, halved
  • 1 small bay leaf
  • 1/2 tsp. sugar
  • 1/8 tsp. dried thyme crumbled


Servings 8


Step 1

Combine ham, water, peas and lentils in stockpot. Bring to a boil over high heat. Reduce heat to low, cover and simmer 1 hour, stirring occasionally.

Add 4 cups stock, onion, carrot, celery, garlic, bay leaf, sugar, and thyme. Simmer uncovered over low heat 1 hour, stirring occasionally. Cool soup slightly.

Remove heat from bone and cut into 1/2 inch cubes. Discard garlic and bay leaf from soup. Remove vegetables with slotted spoon and push through coarse sieve to mash. Return ham and vegetables to soup. Simmer over low heat until thick about 30 minutes. Season with salt and pepper.


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