Masa Soup

Masa Soup is a thick, nourishing lentil and split pea soup loaded with vegetables and finished with a full blitz in the blender for a velvety texture. Hibiscus leaves give this one an earthy, slightly tart flavor you won’t find in a typical split pea recipe.

Eggplant, zucchini, carrots, and celery all break down during the hour-long simmer, contributing body and natural sweetness. Fresh basil and thyme round out the aromatics, while hot chili peppers let you dial the heat to your liking.

Sauté the onions and garlic in water (no oil needed) until they just start turning yellow. That bit of caramelization builds a savory base without any added fat. Once everything simmers until the peas are completely tender, the blender does the rest.

Pro Tips

• Split peas and lentils cook at slightly different rates. The full hour ensures both are soft enough to puree smoothly.
• Tear the hibiscus leaves into pieces before adding so they break down evenly. If you can’t find them, spinach works as a substitute.
• Let the soup cool slightly before blending. Hot liquid expands and can pop the blender lid off.
• This soup thickens considerably as it cools. Thin with water or vegetable broth when reheating.

Variations

• Stir in a spoonful of miso paste after blending for extra umami depth.
• Top with toasted pumpkin seeds and a drizzle of chili oil for crunch and heat.
• Add diced sweet potato in place of the eggplant for a sweeter, heartier version.