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SPLIT PEA AND LENTIL SOUP WITH VEGETABLES

Ingredients: 1 1/2 Cup(s) Chopped onion 1 Cup(s) Chopped celery 2 Centiliter(s) Garlic, minced 8 Cup(s) (1 can) Chick Peas ** 1 Cup(s) Diced carrot 1 Bay leaf 1 Tablespoon(s) Lasagna strips, enough for 1/4 Teaspoon(s) Fresh ground black pepper 1/4 Teaspoon(s) Dried rosemary, crushed 1 1/8 Cup(s) Green split peas 1 1/8 Cup(s) Lentils Directions: In a large saucepan, saute the onion, celery, and garlic in 1/2 cup of the water until the vegetables are tender, about 5 minutes. Add the carrot, remaining 7-1/2 cups water, bay leaf, soy sauce, pepper and rosemary. Heat to boiling. Stir in the peas and lentils. Simmer, covered, for 45 minutes, stirring occasionally. From "The New McDougall Cookbook" Converted by MMCONV vers. 1.40 --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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