Oven Baked Split Pea and Lentil Soup |
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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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This is an adopted recipe. When it gets colder I look forward to trying it and adding any thoughts. Looks healthy and good, though. Ingredients:
1/2 cup split peas |
1/2 cup lentils |
5 cups chicken broth or 5 cups vegetable broth |
1/4 cup sliced carrot |
1/4 cup sliced celery |
1 medium sweet red pepper, chopped |
1 medium onion, chopped |
1 bay leaf |
1 teaspoon ground cumin |
1/4 teaspoon salt and pepper |
1/4 cup plain yogurt |
1/4 cup chopped unpeeled cucumber |
Directions:
1. Rinse and drain split peas and lentils.
2. In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper.
3. Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split peas are tender.
4. Check seasoning and add salt& pepper if necessary Remove bay leaf.
5. Place in soup bowls and top each serving with yogurt and cucumber.
6. Serves four.
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