Split Pea and Lentil Soup with Pork Chops

Split pea and lentil soup with pork chops will warm your soul from the inside out. It’s packed with veggies and filling fiber, making it a soup that can stand on its own as an entire meal. My mother used to make this recipe for us when we were kids and we would come back for bowl after bowl.

Perhaps the best part of this soup is that it’s so perfect for meal-prepping. As it sits in the fridge, the flavors continue to deepen and get more robust making for some pretty killer leftovers. Make a huge pot on Sunday and have it on hand during the hectic week for quick lunches and dinners…

So, are Split Peas and Lentils the Same Thing?

Although lentils and split peas are similar and both a part of the legume family, they are not the same. Split peas are actual field peas that have been dried and split down the center for quicker cooking, while lentils are the seed of an annual plant that grows mostly in Canada and India. Oftentimes, you will see them used interchangeably for their similar cooking times and textures.

How to Make Split Pea and Lentil Soup with Pork Chops

This soup only requires a handful of simple ingredients and a few simple steps. Below, find a quick overview of the recipe before you dive in.

• Brown the Pork Chops: In a preheated soup pot or Dutch oven with oil, brown each side of the pork chops using tongs.
• Add in the Veggies: Add in the chopped carrots and onions, cooking them until they brown slightly and begin to soften.
• Add Water and Legumes: Add in the water, split peas, and lentils and bring to a boil. Next, reduce the heat to low and simmer for 45 minutes stirring occasionally. Finally, season the soup to taste with salt and pepper.
• Add Fresh Herbs and Serve: Remove the soup from heat, add the fresh herbs and dill, and enjoy!

Tips and Tricks

Below, find a collection of pro tips and tricks to help you make the best lentil and split pea soup with pork chops on the planet.

• Add water to thin your soup out. If your soup starts to thicken too much, add an extra cup of water to thin it out. Of note, make sure to adjust the seasoning as you add more liquid.
• Play around with the seasoning. Feel free to add seasonings to fit your particular palate. This soup is extremely versatile, so adding few shakes of red pepper flakes for heat or a couple of bay leaves for depth of flavor are welcome additions.
• Use vegetable or chicken broth. For an even more flavorful soup, you can swap out the water for a chicken or vegetable broth.
• Reheat the soup to thin it out. As a heads up, the soup will thicken as it sits in the refrigerator. But don’t fret! It will thin out as you reheat it and you can always doctor it up with a bit of water if it’s still too thick.
• Use bone-in cuts. Bone-in pork chops bring a ton of collagen and marrow to the soup, resulting in such a hearty flavor. If you’re going to stray away from them, it’s highly recommended to use another bone-in cut for a similar effect. If you don’t care for the bone, use ham or bacon.

Serving Lentil and Split Pea Soup

While this soup can be served as a filling meal all on its own, there are a couple of classic sides to pair it with for a more well-rounded meal. If you’re in the mood for the tried and true soup and salad combination, whip up a homemade caesar salad or a beet garlic salad. Also, you can’t go wrong with baking a fresh baguette or loaf of honey wheat to soak up the rich broth with.

Storing Lentil and Split Pea Soup

• Refrigerator: Store leftover soup in an airtight container in the fridge. It should keep for up to a week, getting increasingly flavorful as it marinates in itself. Hello, tasty leftovers!
• Freezer: Freeze leftover soup by letting it first cool down completely. Next, pop the soup into a freezer-safe bag or airtight container and store it in the freezer for up to 3 months.

FAQ

More Tasty Soup Recipes

• Easy Chicken Lentil Soup Recipe – Hearty chicken and lentil soup
• Creamy Spinach Tortellini Soup – Spinach, sausage, & tortellini pasta
• Tomato Lentil Soup with Meatballs – Tangy tomato soup with turkey meatballs
• Split Pea Soup (My Grandma’s Recipe) – Classic split pea soup

Recipe

Split Pea and Lentil Soup Recipe with Pork Chops

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Servings

8 servings

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Recipe contributed by: Natalya Drozhzhin

This split pea and lentil soup is the epitome of comfort food. The tender pork chops will melt in your mouth and the broth is best sopped up with crusty bread!

Ingredients

• 1 tbsp oil avocado or olive
• 1 lb pork chops bone-in
• 1 medium onion chopped
• 2 medium carrots chopped
• 3 tbsp dill chopped
• 1/2 cup green onions chopped
• 2 tbsp salt adjust to taste
• 1 tap ground black pepper adjust to taste
• 3 qt water
• 1 cup lentils yellow
• 1 cup split peas green

US Units – Metric

Instructions

• Preheat a large soup pot over medium-high heat with oil. Add in the pork chops, cooking each side until golden brown. Remove and set aside.
  
• Add the chopped carrots and onions to the pot and cook them until they soften. Add pork chops back to the pot.
  
• Add the water, split peas, and lentils and bring to a boil.
  
• Reduce the heat to low and simmer the soup for 45 minutes. Season to taste with salt and pepper. Remove the soup from heat and stir in the green onions and dill. Serve immediately and enjoy!
  

Nutrition Facts

Split Pea and Lentil Soup Recipe with Pork Chops

Amount Per Serving

Calories 286 Calories from Fat 54

% Daily Value*

Fat 6g9%

Saturated Fat 2g10%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 3g

Cholesterol 38mg13%

Sodium 1812mg76%

Potassium 772mg22%

Carbohydrates 33g11%

Fiber 14g56%

Sugar 4g4%

Protein 25g50%

Vitamin A 2671IU53%

Vitamin C 5mg6%

Calcium 60mg6%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.