Categories: soup- chowder-stew- chili

Ingredients

• 2 (32oz.) containers low-sodium fat-free chicken broth
• 1 cup dried split peas
• 1 cup dried lentils
• 4 carrots, sliced
• 4 celery ribs, sliced
• 2 medium-sixe red bell pepper, seeded and chopped
• 2 bay leaves
• 1/2 tsp. salt
• 1 1/2 tsp. ground cumin
• 1/4 cup chopped cucumber

Directions

1. Combine first 11 ingredients in an ovenproof Dutch oven.
2. Bake, covered, at 350 degrees for 2 hours or until peas and lentils are tender. Remove and discard bay leaves. Serve with yogurt and cucumber.

3. makes 8 cups

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