Oven-Baked Split Pea and Lentil Soup

By gizgaab

Ingredients

• 1/2 cup split peas
• 1/2 cup lentils
• 5 cups chicken or vegetable broth
• 3/4 cup sliced carrots
• 3/4 cup sliced celery
• 1 medium red sweet pepper, chopped (about 1 cup) or 1/4 cup chopped roasted red sweet pepper
• 1 medium onion, chopped
• 1 bay leaf
• 1 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 cup nonfat plain yogurt
• 1/4 cup chopped, unpeeled cucumber

Preparation

Step 1

Rinse and drain split peas and lentils. In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper. Bake, covered, in a 350 degree oven about 2 hours or till the lentils and split peas are tender. (or, bring mixture to boiling on a range top. Reduce heat and simmer, covered, for 1 hour or till peas are tender.)
Remove bay leaf. Top each serving with yogurt and cucumber.