• 8 cups chicken or vegetable broth
• 1 1/4 cups dried yellow split peas
• 1 1/4 cups dried green or brown lentils
• 4 carrots, scrubbed, trimmed and chopped into 1-inch pieces
• 4 celery stalks, chopped into 1-inch pieces
• 1 leek, trimmed and chopped into 1-inch pieces
• 2 bay leaves
• 1 1/2 tsp. ground cumin
• 1/2 tsp. fine sea salt
• 1 tsp. black pepper
• Large bunch seasonal greens, stripped away from any large stems, then sliced
• Chopped herbs, for garnish

1. Preheat oven to 350 F.
2. 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.
3. 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