Oven-Baked Lentil and Split Pea Soup
This hearty one-dish meal is not only delicious but is also high in iron as well as soluble fiber.
Thanks to our friends at The Institute of Functional Medicine for sharing this tasty recipe! Even the pickiest pea soup lover will request this time and again. This recipe packs a nutritional punch, plus plenty of fiber and protein!
Ingredients: (Servings: 8 {1 serving ≈ 1 ½ cups}, Calories: 215)
- 1 cup split peas, rinsed well
- 1 cup lentils, rinsed well
- 10 cups low-sodium vegetable broth
- 2 medium carrots, sliced or diced
- 2 celery stalked, sliced or diced
- 1 large red bell pepper, chopped (1 ½ – 2 cups)
- 1 large onion, chopped
- 1 bay leaf
- 1 teaspoon cumin
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Directions:
- Put peas and lentils in a Dutch oven or large oven proof pot.
- Added remaining ingredients and bake, covered, in 350°F oven for about 2 hours or until lentils and peas are tender.
- Alternatively, you can cook for 1 hour on top of stove, stirring occasionally. Remove bay leaf before serving.
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