Lentil Pea Soup

• 1 small yellow onion, chopped
• 2 cubed red or white potatoes
• 1 Tbsp. extra virgin olive oil
• 4 c. water
• 1/4 c. dried yellow split peas, soaked in hot water and drained
• 1/4 c. dried red lentils, soaked in hot water until absorbed (about 30 minutes)
• 1/2 c. Brussels sprouts
• 1/4 c. chopped broccoli
• 1/4 c. sliced carrots
• 1/4 c. mixed frozen vegetables
• 1 1/2 tsp. dulce
• 1/8 tsp. salt
• 1/8 tsp. freshly ground pepper
• 1/4 tsp. dried basil
• 1/4 tsp. herbimare
• 1/4 bay leaf
• 1 1/2 tsp. curry powder
• 1/4 tsp. dried rosemary
• 1/4 tsp. dried thyme
• 1/4 tsp. ground cumin
• 1/4 tsp. minced green onion

1. In large saucepan, saute onion and potatoes in oil over medium-high heat for 5 to 7 minutes.
2. Add the water, peas and lentils and cook over medium to low heat for 30 minutes.
3. Add remaining ingredients and cook another 20 minutes.
4. Heart healthy and low-fat.

yellow onion, potatoes, extra virgin olive oil, water, peas, red lentils, brussels, broccoli, carrots, vegetables, dulce, salt, freshly ground pepper, dried basil, bay leaf, curry powder, rosemary, thyme, ground cumin, green onion

Taken from www.cookbooks.com/Recipe-Details.aspx?id=565795 (may not work)