• 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.