Mama Mangia
Super Moderator
OVEN BAKED SPLIT PEA AND LENTIL SOUP
1/2 cup dry split peas
1/2 cup dry lentils
5 cups chicken or vegetable broth
1/4 cup sliced carrot
1/4 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 tsp. ground cumin
1/4 tsp. pepper
1/4 cup nonfat plain yogurt
1/4 cup chopped, unpeeled cucumber
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, uncovered, in a 350 F. oven about 2 hours or till the lentils and split peas are tender.
Remove bay leaf. Top each serving with yogurt and cucumber. Makes 4 main-dish servings.
Tip Sheet: Cooking Dry Lentils and Split Peas
Rinse and drain dry lentils or split peas. Do not presoak. For 1 pound lentils or split peas, in a large saucepan, combine with 5 cups water or broth. Bring to boiling; reduce heat and simmer, covered, about 30 minutes for lentils and 45 minutes for split peas.
One pound dry lentils yields 6 cups cooked lentils; one pound dry split peas
yields 5-1/2 cups cooked split peas.
1/2 cup dry split peas
1/2 cup dry lentils
5 cups chicken or vegetable broth
1/4 cup sliced carrot
1/4 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 tsp. ground cumin
1/4 tsp. pepper
1/4 cup nonfat plain yogurt
1/4 cup chopped, unpeeled cucumber
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, uncovered, in a 350 F. oven about 2 hours or till the lentils and split peas are tender.
Remove bay leaf. Top each serving with yogurt and cucumber. Makes 4 main-dish servings.
Tip Sheet: Cooking Dry Lentils and Split Peas
Rinse and drain dry lentils or split peas. Do not presoak. For 1 pound lentils or split peas, in a large saucepan, combine with 5 cups water or broth. Bring to boiling; reduce heat and simmer, covered, about 30 minutes for lentils and 45 minutes for split peas.
One pound dry lentils yields 6 cups cooked lentils; one pound dry split peas
yields 5-1/2 cups cooked split peas.