Yield: 6 servings
|1½ cup||Yellow split peas (1/2 lb)|
|1 tablespoon||Olive oil|
|½ cup||Onion(s), chopped|
|½ cup||Celery, chopped|
|½ cup||Unpeeled carrots, chopped|
|½ cup||Parsnips, chopped|
|4 cups||Vegetable stock|
|2 cups||Tomatoes, peeled seeded, and diced|
|1¼ cup||Lentils (1/2 lb) pref French green lentils|
|1 teaspoon||Ground cumin pref roasted|
1. soak the split peas in the water for 1 hour.
2. Heat a large, heavy pot for 1 minute. Add the olive oil and then the onion. Saut until the onion begins to color, about 5 minutes.
Add the celery, carrots, and parsnips, and saut until they soften, about 5 minutes.
3. Add the stock, bay leaf, tomatoes, lentils, and split peas and their soaking water. Bring to a simmer over high heat, add the pepper and stir. Turn the heat to low, cover, and simmer until the beans are tender, about 1 hour. Add the salt and cumin. Remove the bay leaf.
Can be refrigerated for 2 days. Reheat before serving.
The Occasional Vegetarian by Karen Lee ISBN 0-446-51792-5 pg 83-84 Submitted By DIANE LAZARUS On 10-05-95