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Clean Out The Fridge Split Pea Lentil Soup

Clean Out The Fridge Split Pea Lentil Soup with apple cider vinegar (ACV) is a gut-friendly recipe using Live Original ACV.

Serves

4 people

Prep time

10 minutes

Cook time

50 minutes

Clean Out The Fridge Split Pea Lentil Soup

Ingedients

  • 4 tbsp olive oil

  • 3 carrots, diced small

  • 1 medium onion, finely diced

  • 2 celery ribs, diced small

  • 1 cup butternut squash or sweet potato, chopped small

  • ½ small cauliflower, florets only, chopped small

  • ½ small celeriac, peeled and chopped small

  • 6 garlic cloves (4 minced, 2 sliced)

  • ½ cup dried no-soak yellow split peas

  • ½ cup dried no-soak green lentils

  • 6 cups veggie stock

  • ½–1 tsp flaked sea salt, to taste

  • ¾ tsp cracked black pepper

  • 1.5 tbsp fresh thyme

  • 2 tbsp fresh rosemary

  • 1 tsp dried oregano

  • 2 bay leaves

  • 1 cup kale or cavolo nero, chopped

  • 1 tsp Willy’s Apple Cider Vinegar

Method

1

Heat 2 tbsp olive oil in a large soup pan. Add carrots, onion, celery, squash, cauliflower, and celeriac. Cook 5 mins until soft.

2

Add minced garlic and cook 1 min until fragrant.

3

Stir in split peas and lentils, then add stock, salt, pepper, and herbs. Bring to a boil, then simmer for 40 mins until lentils are tender.

4

Remove 1.5 cups soup, blend until smooth (avoid bay leaves), then return to the pan. Add more stock if needed.

5

Stir in kale and cook until wilted (about 1 min).

6

Add Willy’s ACV and adjust seasoning.

7

In a small pan, heat 2 tbsp olive oil and fry garlic slices until golden. Pour over soup with the garlic oil to finish.