Ingredients
- 1 1/8 lentils
- 1 bay leaf
- 8 c water
- 1 1/8 c green split peas
- 1 c carrot (diced)
- 1 1/2 c onion (chopped)
- 1 c celery (chopped)
- 1 tb soy sauce
- 1/4 ts black pepper (fresh ground)
- 1/4 ts rosemary (dried)
- some garlic
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
