90 Minute Split Pea-Lentil Soup

Ingredients:

• 1 Cup of dry lentils
• 1 Cup of dry split peas
• 6 cups of water or preferred broth
• 1 1/2 tsps of salt (for unsalted liquid)
• 2 bay leaves
• 2 tsps of celery seed
• 1 tsp of fresh minced garlic
• 1 tsp of thyme
• 1 medium (or 2 small) onions, diced or sliced short
• 2 - 3 Tbs of olive oil (for creaminess)
• 1/2 bag of baby spinach leaves...to be added 15 minutes before serving
• 1/3 cup red wine 
• 1 package of sliced white mushrooms

Making the soup:

*Lentils and peas don't require pre-soaking like other beans

1. In a large stock pot, add in lentils, peas and six cups of broth or water. Bring to boil.
2. Turn pot down to a simmer setting (a 1 or a 2), simmer with lid on for 30 minutes.
3. Check fluid level. There should still be at least 1/2 an inch of liquid above the beans. Add one cup of water if needed.
4. Return beans to a boil, add in onions, salt, bay leaves, celery seed, garlic, thyme and olive oil. Reduce to low and cover again for another 30 minutes.
5. Check fluid levels one more time, add another 1/2 cup of water if needed. Return soup to a boil for a third time, add in mushrooms, spinach and wine. Reduce to low and cover, simmer for another 30 minutes.
6. Serve over rice or with pita slices.