Oven-Baked Split Pea-and-Lentil Soup

Ingredients

• 2  bay leaves 
• 4  carrots sliced
• 4 rib celery sliced
• 0.3 cup cucumber chopped
• 1 cup lentils dried
• 64 ounce chicken broth fat-free low-sodium
• 0.3 cup yogurt plain fat-free
• 1.5 teaspoons ground cumin 
• 2  onions chopped
• 1 teaspoon pepper 
• 2 medium size bell peppers red seeded chopped
• 0.5 teaspoon salt 
• 1 cup peas dried split

Equipment

• oven
• dutch oven

Directions

1. Combine first 11 ingredients in an ovenproof Dutch oven.
2. Bake, covered, at 350 for 2 hours or until peas and lentils are tender.
3. Remove and discard bay leaves.
4. Serve with yogurt and cucumber.