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

Ingedients
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4 tbsp olive oil
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3 carrots, diced small
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1 medium onion, finely diced
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2 celery ribs, diced small
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1 cup butternut squash or sweet potato, chopped small
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½ small cauliflower, florets only, chopped small
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½ small celeriac, peeled and chopped small
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6 garlic cloves (4 minced, 2 sliced)
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½ cup dried no-soak yellow split peas
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½ cup dried no-soak green lentils
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6 cups veggie stock
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½–1 tsp flaked sea salt, to taste
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¾ tsp cracked black pepper
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1.5 tbsp fresh thyme
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2 tbsp fresh rosemary
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1 tsp dried oregano
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2 bay leaves
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1 cup kale or cavolo nero, chopped
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1 tsp Willy’s Apple Cider Vinegar
Method
Heat 2 tbsp olive oil in a large soup pan. Add carrots, onion, celery, squash, cauliflower, and celeriac. Cook 5 mins until soft.
Add minced garlic and cook 1 min until fragrant.
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.
Remove 1.5 cups soup, blend until smooth (avoid bay leaves), then return to the pan. Add more stock if needed.
Stir in kale and cook until wilted (about 1 min).
Add Willy’s ACV and adjust seasoning.
In a small pan, heat 2 tbsp olive oil and fry garlic slices until golden. Pour over soup with the garlic oil to finish.