- 1 cup dried split peas
- 1 cup dried lentils
- 8 cups vegetable broth
- 2 potatoes, peeled and chopped
- 2 large carrots, diced
- 2 celery ribs, diced
- 1 large onion, diced
- 1-2 cloves garlic, minced
- 1 teaspoon mustard powder
- 1 teaspoon cumin
- 1 teaspoon sage
- 1 teaspoon thyme
- 3 bay leaves
- Salt and pepper, to taste
- 1-2 Tablespoons red wine vinegar or apple cider vinegar (optional)
- 1-2 Tablespoons lemon juice (optional)
- Combine all ingredients in a slow cooker. Cover and cook on low for 8-10 hours or high for 4-6 hours until peas are soft and tender.
- Remove bay leaves and serve as is for a chunky soup. For a creamier soup, blend soup in small batches in a blender.
- Before serving, stir in vinegar and lemon juice if desired.
- This soup also freezes incredibly well. Be sure to allow soup to cool completely before freezing and reheat gently on the stovetop. Serve and enjoy!
- Cook split peas and lentils separately.
- Sauté vegetables with 2-3 Tablespoons olive oil or safflower oil until slightly tender.
- Combine all ingredients, except for vinegar and lemon juice, in a large stock pot. Bring to a boil and then allow to simmer partially covered for 60-90 minutes, stirring occasionally.
- When ready to serve, stir in vinegar and lemon juice if desired. Serve and enjoy!