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; ½ teaspoon salt; 1 ½ teaspoons ground cumin; 1 teaspoon pepper; ¼ cup plain fat-free yogurt; ¼ cup chopped cucumber

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Anonymous

07/08/2021

I've been making this recipe for 20+ years. I use vegetable broth and sometimes make it on the stove top, but otherwise, I make it just as written and it's perfect. I lost my original copy, so I'm glad I found it here.

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Oven-Baked Split Pea-and-Lentil Soup

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