Oven-Baked Split Pea-and-Lentil Soup

Name: Oven-Baked Split Pea-and-Lentil Soup
Yield: Makes 8 cups (serving size: 1 cup)
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

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Yield

Makes 8 cups (serving size: 1 cup)

This hearty one-dish meal is not only delicious but is also high in iron as well as soluble fiber.

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

How to Make It

Step 1

Combine first 11 ingredients in an ovenproof Dutch oven.

Step 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.

Oven-Baked Split Pea-and-Lentil Soup

Ingredients

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