Oven-Baked Split Pea-and-Lentil Soup

Ingredients

• 2 (32-ounce) 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-size red bell peppers, seeded and chopped
• 2 onions, chopped
• 2 bay leaves
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cumin
• 1 teaspoon pepper
• 1/4 cup plain fat-free yogurt
• 1/4 cup chopped cucumber

Preparation

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