Split Pea/Lentil Soup

1 T. olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
2 garlic cloves, chopped
1/2 t. Salt and freshly ground black pepper
1/2 t. thyme or seasoning of your choice (I used 1/2 t. garam masala)
1 (14 1/2-ounce) can diced tomatoes
1 cup lentils
1 cup split peas
10 cups low-salt chicken broth

Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, and celery and saute until onion is softened. Add the garlic, salt and pepper and seasoning of your choice saute until all the vegetables are tender, about 5 to 8 minutes.

Add the tomatoes with their juices, the split peas, lentils and broth and stir.  Bring to a boil over high heat. Cover and simmer over low heat until the split peas and lentils are tender about 30 to 45 minutes. If soup becomes too thick, add additional chicken broth. Season with salt and pepper to taste.

Serves: 8
4 Poodles

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