Lentil & Split Pea Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Lentil & Split Pea Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Lentil & Split Pea Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Ingredients
• 1/2 c. Lentils
• 1/2 c. Split peas
• 1 lg. Carrot
• 2 lg. Stalks celery
• 1 lg. Onion
• 2 Cloves garlic
• 2 lg. Tomatoes
• 1/4 Purple cabbage
• 6 tbsp. Parsley
• 1/4 tsp. Cayenne pepper
• 1 tsp. Dried oregano
• 4 tbsp. Wine vinegar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Rinse lentils and split peas, drain and place into a soup kettle with l quart spring water. 2

Step 2: Technique & Execution

Dice or slice all other ingredients (except tomatoes) and add to the soup. 3

Step 3: Technique & Execution

Simmer for l hour and add tomatoes and vinegar the last 15 minutes

Step 4: Technique & Execution

You can use any spice of your choice, except salt, and black or white pepper

Step 5: Technique & Execution

Like most soups, the taste will improve when the soup is refrigerated and aged for a couple of days.