Oven baked split pea and lentil soup

[Mama Mangia]

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.