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Paul and Linda McCartney’s Split Pea Soup


  • 1⁄2lb split peas
  • 1⁄4lb orange lentils
  • 1 1⁄2large onions, quartered
  • 4stalks celery, including leaves, rinsed & chopped
  • 2tomatoes, peeled
  • 2leeks, white part only, cut into 1-inch chunks
  • 5cups water (about)
  • 1⁄4lb butter or 1⁄4 lb soy margarine
  • crushed black peppercorns
  • sea salt


  • Place split peas, lentils, onions, celery, tomatoes and leeks in large pot and cover with water.
  • Bring to boil, lower heat and simmer about 1-1/2 hours, until split peas and lentils are soft.
  • Add butter and stir until melted.
  • Add peppercorns and sea salt to taste.


  • jckamen

    This was quite delicious and easy, too. I think I’ll reduce the butter next time — don’t get me wrong — it was utterly delicious — I just think I could get by with a little less butter and it taste just as good! Thanks!

  • Funkymunky613

    I really enjoyed the recipe; however, I found it rather bland and lacking in spices. Next time I may add oregano, rosemary, basil, or something to make it less "one-notey." I did not add much salt as it gets my son rather sick. Maybe that's is the root of the problem, but it's just too unhealthy. I still can''t figure out what the butter was for. Next time, I'll skip the butter.

  • I Cook Therefore I Am

    Took previous raters advice and added stock cube and didn’t add ANY dairy and this was GREAT and easy to boot! Thanks for posting!

  • Dib’s

    Well, I gotta say I was leary of making this as I am a fan of split pea and ham soup. This was awsome. I made it yesterday for lunch/dinner today and it did not make it past 8:00 P.M. it was that good. My daughter, who is a vegetarian thanks you, and has informed me that not only will I be making it again today, but can plan on making this on a regular basis. The only thing I changed was the tomato-I could not find fresh tomatoes that were worth buying so I used a small can of whole tomatoes with juice. I also liked the fact that I could slide some Lentils past my DH! Excellent recipe! Di

  • wyndechyme

    I thought this soup was excellent. At first I thought it was incredibly thick but once I used the stick blender to puree it, the soup became much thinner and was the perfect consistency. I did leave out the tomatoes, and would probably do so again. I’ll definitely be making this again.

  • hootyhoo

    Awesome. Only change was to use 4 cups of low sodium Chicken broth and water to cover. Will make again.

  • lolablitz

    This was good, but I don’t think I’ll make it again. I’m not going to rate it because my peas were still too chewy, even after two hours of cooking (I ate a bowl after 1.5 hours and then cooked it another 30 minutes and they were still too chewy). I’m not rating because maybe I was supposed to soak them first? I do like the spicy versions of this kind of soup better. I used a wonderful local butter which enhanced the flavor a lot, but the peas were just too chewy.

  • billybolo
  • ccferne

    This is delicious and easy to make. Instead of the fresh tomatoes, I used a 16-oz can of ‘recipe-cut’ tomatoes. I can’t see any point in cooking fresh tomatoes that long — they’re going to be just like canned tomatoes after all that time. I used a scant 1/4 CUP of canola margerine rather than the 1/4 LB of butter, and it was certainly rich enough. Butter IS good with split-pea soup, tho. A person who’s not worried about cholesterol might want to add a spoonful to a serving made with minimal margerine.

  • Lucky in Bayview

    Simple and tasty. I used less butter, I have never added butter to my pea soup before, it was a nice addition. I whirled it in the FP to make it smooth. Thanks for sharing the recipe.