Sometimes I think I should just quit school and start a line of vegan soups—not because I’m vegan, but because I know from shopping for vegetarians and vegans how hard it is to find vegan soups that taste good. Another option is, you know, not quitting grad school and waiting until I have my MS, RD to launch said soup line. A little credibility never hurts.

To distract myself from the demoralization that is my Biochemistry class and the looming final exam, I tested out a new recipe. Behold, Red Lentil Yellow Split Pea Soup. Enjoy!


  • 1-2 tbsp olive oil
  • 3-4 cloves garlic, minced
  • 1 small onion
  • 1 package (1 lb) dried red lentils, rinsed
  • 1 package (1 lb) dried yellow split peas, rinsed
  • 1 15-oz can pumpkin puree
  • 1 can tomato paste
  • 2-3 carrots. chopped finely
  • 8 cups water (maybe more)
  • salt, pepper
  • turmeric
  • lots and lots of chili powder
  • cumin
  • red pepper flakes (don’t be shy)
  • a dash of cinnamon
  • a dash of garam masala


  1. In a large pot, sauté garlic, onion, and carrot.
  2. Add pumpkin and some of the water. Then add lentils and split peas and rest of the water.
  3. Season and bring to a boil. Lower heat and simmer on low about an hour, stirring and adjusting seasoning as needed.
  4. Serve over a bed or spinach or brown rice.

Note: This makes a HUGE batch of soup. Hope you have either lots of hungry mouths to feed or a spacious freezer. You could also halve the recipe.

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