Hearty Split Peas, Lentil, and Pigeon Peas Soup

A nourishing and flavorful soup combining three types of legumes—split peas, lentils, and pigeon peas. This hearty dish is perfect for a comforting meal packed with plant-based protein and fiber.

Steps

1. Rinse the split peas, lentils, and pigeon peas thoroughly under cold water. 2. In a medium pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté for about 5 minutes until vegetables soften. 3. Add the cumin, smoked paprika, salt, and black pepper. Stir for 1 minute to release the spices' aromas. 4. Add the rinsed legumes and vegetable broth or water. Bring to a boil. 5. Reduce heat to low and simmer, uncovered, for 45-50 minutes or until all legumes are tender and soup thickens, stirring occasionally. 6. If desired, use an immersion blender to partially blend the soup for a creamier texture, leaving some legumes whole for texture. 7. Adjust seasonings to taste and serve hot, garnished with fresh parsley or cilantro if desired.

1/4 cup dried split peas 1/4 cup dried green or brown lentils 1/4 cup dried pigeon peas 1 small carrot, diced 1 small celery stalk, diced 1/4 small onion, finely chopped 1 garlic clove, minced 1/2 tsp ground cumin 1/4 tsp smoked paprika 1/4 tsp black pepper 1/4 tsp salt (adjust to taste) 2 cups water or vegetable broth 1 tsp olive oil Fresh parsley or cilantro for garnish (optional)