Ingredients for Oven Baked Split Pea And Lentil Soup
- 1 cup split peas
- 1/2 cup brown or green lentils
- Chicken Broth
- 1 large carrot, chopped
- 2 celery stalks, chopped
- Sweet Red Pepper
- 1 medium onion, chopped
- 1 bay leaf
- Ground Cumin
- Salt And Pepper
- Plain Yogurt
- 1/4 cup chopped cucumber per serving
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How to Make Oven Baked Split Pea And Lentil Soup
- Rinse 1 cup of split peas and 1/2 cup of brown or green lentils thoroughly under cold water and drain.
- In a large Dutch oven (6-quart or larger), combine the rinsed split peas and lentils, 6 cups of vegetable or chicken broth, 1 large carrot (chopped), 2 celery stalks (chopped), 1/2 red bell pepper (chopped), 1 medium onion (chopped), 1 bay leaf, 1 teaspoon ground cumin, and 1/2 teaspoon black pepper.
- Bake uncovered in a preheated 350°F (175°C) oven for approximately 2 hours, or until the lentils and split peas are tender. Stir halfway through.
- Remove from oven. Check for seasoning and add salt and pepper to taste. Remove the bay leaf.
- Ladle the soup into four bowls. Top each serving with 2 tablespoons of plain yogurt and 1/4 cup of chopped cucumber.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
28g
Fat
4g
Carbs
9g
