Monthly Archives: March 2015

Ingredients: 1 cup lentils 1 cup split peas 8-10 cups water 1 tsp. thyme 3-4 cloves garlic ½ tsp. pepper 3 bay leaves Chopped carrots, celery, yellow onions and/or chopped potatoes to make about 6 cups (the amount just depends on what you prefer) Cooked rice and grated cheddar cheese Directions: In stew pot, bring water, lentils, split peas, thyme, garlic, pepper and bay leaves to a boil. Reduce to simmer and cook about one hour. Add chopped vegetables and simmer until they are tender, about 30 minutes. Serve over rice (if desired) in bowls - top with grated cheddar cheese.