Oven-Baked Split Pea-and-Lentil Soup

(from Lucianolinda’s recipe box)

Source: Southern Living mag.

Categories: soup- chowder-stew- chili

Ingredients

  • 2 (32oz.) containers low-sodium fat-free chicken broth
  • 1 cup dried split peas
  • 1 cup dried lentils
  • 4 carrots, sliced
  • 4 celery ribs, sliced
  • 2 medium-sixe red bell pepper, seeded and chopped
  • 2 bay leaves
  • 1/2 tsp. salt
  • 1 1/2 tsp. ground cumin
  • 1/4 cup chopped cucumber

Directions

  1. Combine first 11 ingredients in an ovenproof Dutch oven.
  2. Bake, covered, at 350 degrees for 2 hours or until peas and lentils are tender. Remove and discard bay leaves. Serve with yogurt and cucumber.

  3. makes 8 cups

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