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 ---

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