Souped-Up Legumes

Oven-Baked Split Pea and Lentil Soup

The perfect soup recipe for when you want and need an unwatched pot.


  • 1/2 cup dry lentils
  • 1/2 cup dry split peas
  • 5 cups chicken or vegetable broth
  • 1/4 cup sliced carrot
  • 1/4 cup sliced celery
  • 1 medium red sweet pepper, chopped (about 1 cup) or 1/4 cup chopped roasted red sweet pepper
  • 1 medium onion, chopped
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1/4 cup nonfat plain yogurt
  • 1/4 cup chopped, unpeeled cucumber


1. Rinse and drain split peas and lentils. In a Dutch oven combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper. Bake, uncovered, in a 350-degree F oven about 2 hours or till the lentils and split peas are tender.

2. Remove bay leaf. Top each serving with yogurt and cucumber. Makes 4 main-dish servings.