Ingredients
- 1 1/8 lentils
- 1 bay leaf
- 1,900 ml water
- 220 gr green split peas
- 190 gr carrot (diced)
- 180 gr onion (chopped)
- 100 gr celery (chopped)
- 16 ml soy sauce
- 1 gr black pepper (fresh ground)
- 1 gr rosemary (dried)
- some garlic
In a large saucepan, saute the onion, celery, and garlic in half cup of the water until the vegetables are tender, about 5 minutes. Add the carrot, remaining 7- half 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
