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Split pea & lentil soup with vegetables

Yield: 8 Servings

Ingredients:

• 1 1/2 c Chopped onion
• 1 c Chopped celery
• 2 cl Garlic minced
• 8 c Water
• 1 c Diced carrot
• 1 Bay leaf
• 1 tb Soy sauce
• 1/4 ts Fresh ground black pepper
• 1/4 ts Dried rosemary crushed
• 1 1/8 c Green split peas
• 1 1/8 c Lentils

Instructions:

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

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