Split Pea and Lentil Soup with Vegetables

Ready in 1 hour

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Try this Split Pea and Lentil Soup with Vegetables recipe, or contribute your own. "Mcdougall" and "Soups" are two tags used to describe Split Pea and Lentil Soup with Vegetables.


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8 c Water
1 1/8 c Lentils
2 cl Garlic; minced
1/4 ts Fresh ground black pepper
1 Bay leaf
1/4 ts Dried rosemary; crushed
1 1/8 c Green split peas
1 1/2 c Onions; chopped
1 tb Soy sauce
1 c Celery; chopped
1 c carrot; Diced

Original recipe makes 8



In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the water until the vegetables are tender, about 5 minutes. Add the carrot, remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat to boiling. Stir in the peas and lentils. Simmer, covered, for 45 minutes, stirring occasionally. From "The New McDougall Cookbook" Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mcdougal.zip

Verified by stevemur
Calories Per Serving: 95 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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