Ingredients
- 1 tbsp olive oil
- 1 medium onion finely chopped
- 2 garlic cloves minced
- 2 medium carrots diced
- 1 medium potato peeled and diced
- 1½ cups dried green split peas rinsed and drained
- 3 tbsp red lentils
- 4 cups high-protein chicken bone broth or protein-rich veggie broth
- 1 cup water
- ½ tsp dried thyme
- ¼ tsp smoked paprika
- Salt and black pepper to taste
- 4 slices smoked bacon
- 1 cup croutons or crushed crackers
- Fresh parsley or cilantro for garnish
- Optional: 1 tbsp nutritional yeast stirred in before serving
Instructions
- Place bacon in a cold skillet and cook over medium heat until crispy. Transfer to a paper towel–lined plate and let cool. Crumble and set aside for topping.
- In a large soup pot, heat olive oil over medium heat. Add onion and cook for 3–4 minutes. Add garlic, carrots, and potato. Cook for another 2–3 minutes, stirring occasionally.
- Add the split peas, red lentils, broth, water, thyme, smoked paprika, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 45–50 minutes, stirring occasionally.
- When the peas are soft and starting to break down, stir the soup well to naturally thicken it. For a smoother texture, mash a bit with a spoon or blend briefly with an immersion blender.
- Taste and adjust seasoning. Ladle into bowls and top with crispy bacon, croutons or crushed crackers, and chopped parsley or cilantro. Serve warm.
Notes
- Red lentils melt into the soup, boosting protein and giving it a creamy texture without changing the appearance.
- Bone broth adds a big protein boost, use veggie broth for a lighter option.
- Stir in nutritional yeast at the end for extra flavor and plant-based protein (it blends right in).
- Add croutons just before serving so they stay crunchy.