Oven-Baked Split Pea-and-Lentil Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This hearty one-dish meal is not only delicious but is also high in iron as well as soluble fiber. 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 |
1/2 teaspoon salt |
1 1/2 teaspoons ground cumin |
1 teaspoon pepper |
1/4 cup plain fat-free yogurt |
1/4 cup chopped cucumber |
Directions:
1. Combine first 11 ingredients in an ovenproof Dutch oven.
2. Bake, covered, at 350° for 2 hours or until peas and lentils are tender. Remove and discard bay leaves. Serve with yogurt and cucumber.
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