Categories: Lentils, Main Dish, Pork, Soup

Ingredients

• 1 cup brown lentils, rinsed and sorted
• 1 cup split peas, rinsed and sorted
• 8 cups water
• 1 cup chopped yellow onion
• 1 stalk celery, sliced
• 2 garlic cloves, minced
• 2 carrots, sliced
• 1 bay leaf
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 8 ounces smoked sausage, sliced
• salt, to taste
• fresh ground pepper, to taste
• 1 tablespoon red wine vinegar

Directions

1. Add the first 11 ingredients to a large soup pot; bring to a boil over high heat.

2. Lower heat to med-low and simmer, uncovered, for 30 minutes, stirring occasionally.

3. Add in sausage; cook, uncovered, for about 30 minutes longer or until peas and lentils are tender.

4. Season with salt and pepper; stir in vinegar.

5. Discard bay leaf.

6. For a thicker soup, whisk soup with a large whisk to mash some of the peas and lentils.

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