Oven Baked Split Pea and Lentil Soup

Warm your home with the hearty and wholesome flavors of Oven Baked Split Pea and Lentil Soup, an effortless and deeply comforting dish that's perfect for cozy evenings. This one-pot wonder combines protein-packed green split peas and red lentils with a medley of fresh vegetables, including tender carrots, potatoes, and celery, all gently simmered in an aromatic blend of vegetable broth, thyme, rosemary, and a touch of bay leaf. Baking the soup in the oven ensures a hands-off cooking experience while developing rich, complex flavors. Finished with a burst of brightness from zesty lemon juice and fresh parsley, this recipe is easy to prepare, gluten-free, and packed with nutrients. Ideal for meal prep or serving a crowd, this velvety soup pairs beautifully with crusty bread or a simple side salad.

Nutriscore Rating: 86/100

Prep Time:15 mins

Cook Time:90 mins

Total Time:105 mins

Servings: 6

Ingredients

• 1 cup Green split peas
• 1 cup Red lentils
• 2 tablespoons Olive oil
• 1 medium, diced Yellow onion
• 3 minced Garlic cloves
• 2 medium, diced Carrots
• 2 diced Celery stalks
• 2 medium, diced Potatoes
• 6 cups Vegetable broth
• 1 teaspoon Dried thyme
• 1 teaspoon Dried rosemary
• 1 Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Ground black pepper
• 1 tablespoon Lemon juice
• 2 tablespoons, chopped Fresh parsley

Directions

Step 1

Preheat your oven to 350°F (175°C).

Step 2

Rinse the split peas and lentils thoroughly under cold water and set them aside.

Step 3

Heat the olive oil in a large oven-safe Dutch oven or heavy pot over medium heat.

Step 4

Add the diced onion and sauté for 5 minutes, until softened and translucent.

Step 5

Stir in the minced garlic, diced carrots, and celery, and cook for another 2-3 minutes.

Step 6

Add the diced potatoes, rinsed split peas, and lentils to the pot. Stir everything to combine.

Step 7

Pour in the vegetable broth and stir in the thyme, rosemary, bay leaf, salt, and black pepper.

Step 8

Cover the pot with a lid and carefully transfer it to the preheated oven.

Step 9

Bake the soup in the oven for 75-90 minutes, stirring halfway through, until the split peas and lentils are tender and the soup is thickened.

Step 10

Remove the pot from the oven and discard the bay leaf.

Step 11

Stir in the lemon juice and chopped fresh parsley for a burst of freshness.

Step 12

Taste and adjust seasoning if needed, adding more salt or pepper to your preference.

Step 13

Serve the soup hot, garnished with additional parsley if desired, and enjoy!

Nutrition Facts

Serving size	(2977.5g)

Amount per serving	% Daily Value*
Calories	2265.8

Total Fat 43.2g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 6269.4mg	0%
Total Carbohydrate 373.3g	0%
Dietary Fiber 106.9g	0%
Total Sugars 66.2g
Protein 110.4g	0%

Vitamin D 0IU	0%
Calcium 707.3mg	0%
Iron 28.7mg	0%
Potassium 7327.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 16.7%

Protein: 19.0%

Carbs: 64.3%