Oven Baked Split Pea and Lentil Soup Recipe

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Ingredients:

Serving

Directions:

Rinse and drain split peas and lentils.
In a Dutch oven, combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper.
Bake uncovered, in a 350 degree oven, about 2 hours or until lentils and split peas are tender.
Check seasoning and add salt& pepper if necessary Remove bay leaf.
Place in soup bowls and top each serving with yogurt and cucumber.
Serves four.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	183.93 Kcal (770 kJ)
Calories from fat	16.47 Kcal
		% Daily Value*
Total Fat	1.83g	3%
Cholesterol	4.02mg	1%
Sodium	1455.49mg	61%
Potassium	754.03mg	16%
Total Carbs	27.93g	9%
Sugars	4.16g	17%
Dietary Fiber	9.78g	39%
Protein	10.3g	21%
Vitamin C	63mg	105%
Vitamin A	0.1mg	3%
Iron	3mg	16%
Calcium	75mg	8%

Amount Per 100 g
Calories	41.09 Kcal (172 kJ)
Calories from fat	3.68 Kcal
		% Daily Value*
Total Fat	0.41g	3%
Cholesterol	0.9mg	1%
Sodium	325.16mg	61%
Potassium	168.45mg	16%
Total Carbs	6.24g	9%
Sugars	0.93g	17%
Dietary Fiber	2.18g	39%
Protein	2.3g	21%
Vitamin C	14.1mg	105%
Iron	0.7mg	16%
Calcium	16.8mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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