Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Yellow split peas (1/2 lb) 2 c Tomatoes, peeled
2 c Water -seeded, and diced
1 tb Olive oil 1 1/4 c Lentils (1/2 lb)
1/2 c Onion(s), chopped -pref French green lentils
1/2 c Celery, chopped 1/4 ts Pepper
1/2 c Unpeeled carrots, chopped 2 ts Salt
1/2 c Parsnips, chopped 1 ts Ground cumin
4 c Vegetable stock -pref roasted
1 Bay leaf

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.
SERve hot.

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

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