Lentil Peas Soup

A hearty thick soups can be exciting after a stressful day. This lentil peas soup really revitalizes you.


Course: Soups

Cuisine: Caribbean


  • 1/2 cup dried lentil peas
  • 3 cups water to boil the lentil peas
  • 1 1/2 cups pumpkin chopped
  • 1/2 lg. sweet pepper chopped
  • 1 carrot chopped
  • 3 eddoes chopped
  • 1/2 lg onion diced
  • 2 pimento pepper chopped
  • 1/2 hot pepper chopped
  • 9 chadon beni leaves finely chopped
  • 1 big leaf thyme finely chopped
  • 6 cups water
  • 2 tbsp. green seasoning
  • 1 tbsp. tomato paste
  • 4 boiled figs bananas,diced
  • 1/2 cup boiled cassava diced
  • 2 tsp. unsalted butter


  • Pressure cook the peas in 3 cups of water for 15 minutes, or boil for 30 minutes until soft.
  • Chop the rest of the ingredients, and set aside. Finely chop the chive and thyme. Set aside also.
  • Have the green fig and cassava boiled, peeled, diced and set aside.
  • When the peas is soft, add the rest of water (6 cups) into the pot.
  • Add the onion, pumpkin, carrots, sweet pepper, eddoes and pimento pepper.
  • Add the unsalted butter.
  • Then the green seasoning and the tomato paste. Stir.
  • Add the rest of the ingredients (boiled banana and cassava) to the broth
  • Cook for no more than 30 minutes, or until the carrots can be cut easily with a spoon – however, not to soft.

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Recipe © Simply Trini Cooking. All rights reserved

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