- 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
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.