1 cup split peas, rinsed well
1 cup lentils, rinsed well
10 cups low-sodium vegetable broth
2 medium carrots, sliced or diced
2 celery stalks, sliced or diced
1 large red bell pepper, chopped (1½–2 cups)
1 large onion, chopped
1 bay leaf
1 tsp cumin
¼ tsp ground black pepper
½ tsp salt
1
Put peas and lentils in a Dutch oven or large oven proof pot.
2
Added remaining ingredients and bake, covered, in 350° F oven for about 2 hours or until lentils and peas are tender. 2 Hours
Alternatively
3
Cook for 1 hour on top of the stove, stirring occasionally. Remove bay leaf before serving. 1 Hour
Ingredients
1 cup split peas, rinsed well
1 cup lentils, rinsed well
10 cups low-sodium vegetable broth
2 medium carrots, sliced or diced
2 celery stalks, sliced or diced
1 large red bell pepper, chopped (1½–2 cups)
1 large onion, chopped
1 bay leaf
1 tsp cumin
¼ tsp ground black pepper
½ tsp salt
Directions
1
Put peas and lentils in a Dutch oven or large oven proof pot.
2
Added remaining ingredients and bake, covered, in 350° F oven for about 2 hours or until lentils and peas are tender. 2 Hours
Alternatively
3
Cook for 1 hour on top of the stove, stirring occasionally. Remove bay leaf before serving. 1 Hour