- Preheat oven to 350F.
- Put broth, dried peas and lentils, vegetables, bay leaves, cumin, salt, and pepper into a large Dutch oven and stir to combine. Cover and bake in oven for 1 hour, or until the peas and lentils are tender.
- Remove from oven and fish out and discard the bay leaves. Stir through the seasonal greens until wilted. Just before serving, garnish with chopped herbs, then ladle the soup into warmed soup plates and serve with crusty bread and butter.
Recipe by Aaron Bertelsen
Photo credit: Andrew Montgomery