There are few ingredients that work harder in the kitchen than lentils and split peas.
Affordable, versatile and packed with flavour-absorbing potential, they're pantry staples that have nourished people for generations. In this soup, red lentils, green lentils and split peas come together with warming spices, potatoes and coconut milk to create a bowl that feels deeply comforting and substantial.
COOKING WITH PULSES
Pulses ( lentils, split peas, beans and chickpeas) are some of the most valuable ingredients to keep in your pantry.
Not only do they add nutrition and substance, but they also have an incredible ability to stretch meals further while creating rich textures and depth of flavour.
This recipe combines three different pulses, each bringing something unique to the pot. The red lentils break down almost completely, helping create a silky texture. The green lentils contribute earthiness, while the split peas add body and richness.
Blended together with potatoes and coconut milk, they create a soup that feels luxurious despite being built from simple ingredients.
INGREDIENTS
Serves 4–6
½ cup red lentils
½ cup green lentils
½ cup green split peas
2 medium potatoes, peeled and diced
1 onion, diced
2 tbsp minced ginger
1 tbsp minced garlic
2 tsp paprika
1 tbsp ground coriander
1 tbsp ground cumin
½ tsp turmeric
400ml coconut milk
8 cups vegetable stock (dilute 4 stock cubes in 8 cups of water)
Salt and black pepper to taste
Canola oil, for cooking
METHOD
Heat a generous drizzle of canola oil in a large pot over medium heat.
Add the diced onion and cook until softened.
Stir in the ginger and garlic and cook until fragrant.
Add the paprika, coriander, cumin and turmeric. Stir continuously for about a minute to bloom the spices and release their aromas.
Add the potatoes, red lentils, green lentils and split peas. Stir to coat everything in the spices.
Pour in the vegetable stock and bring to a boil.
Reduce the heat and simmer for approximately 25–30 minutes, or until the lentils, split peas and potatoes are completely soft.
By this stage, the liquid should have reduced significantly and the soup should be thick and hearty.
Using an immersion blender, blend the soup until smooth.
Return the soup to the stove and stir through the coconut milk.
Season generously with salt and black pepper.
Allow the soup to simmer gently for a further 5 minutes before serving.
AT THE TABLE
A soup like this calls for something to dip. Serve it with warm bread, toasted grilled cheese sandwich and finish with a drizzle of coconut milk or cream for extra richness.
The beauty of pulse-based soups is that they become even better the next day, making them ideal for batch cooking and easy winter lunches throughout the week or freezing.
Love,
V