Punjabi Pea And Mint Soup

• 1/2 cup split peas (green)
• 1/2 cup yellow split peas
• 1/2 cup dried whole peas
• 1/2 cup red lentil
• 1 leek, finely chopped
• 2 large potatoes, cubed
• 3 large carrots, sliced
• 1 stalk celery, finely sliced
• 4 teaspoons vegetable stock powder
• 8 cups water
• 2 garlic cloves, minced
• 2 tablespoons curry powder (buy it or make your own)
• 1/4 cup of fresh mint, finely chopped
• salt and pepper, to taste

1. Rinse lentils and peas, and add to stock pot with vegetables and water.
2. Add garlic, spices and stock powder and bring to the boil.
3. Simmer for 1-2 hours or until peas and lentils are tender. Skim as needed to remove impurities.
4. Add freshly chopped mint and season with salt and pepper. Stir and serve.

peas, yellow split peas, peas, red lentil, potatoes, carrots, celery, vegetable stock powder, water, garlic, curry powder, mint, salt

Taken from www.food.com/recipe/punjabi-pea-and-mint-soup-175104 (may not work)