Split pea and lentil soup with vegetables
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Chopped onion |
| 1 | cup | Chopped celery |
| 2 | cloves | Garlic, minced |
| 8 | cups | Water |
| 1 | cup | Diced carrot |
| 1 | Bay leaf | |
| 1 | tablespoon | Soy sauce |
| ¼ | teaspoon | Fresh ground black pepper |
| ¼ | teaspoon | Dried rosemary, crushed |
| 1⅛ | cup | Green split peas |
| 1⅛ | cup | Lentils |
Directions
In a large saucepan, saute the onion, celery, and garlic in ½ cup of the water until the vegetables are tender, about 5 minutes. Add the carrot, remaining 7-½ cups water, bay leaf, soy sauce, pepper and rosemary. Heat to boiling. Stir in the peas and lentils. Simmer, covered, for 45 minutes, stirring occasionally.
From "The New McDougall Cookbook" Converted by MMCONV vers. 1⅖ ---