Instructions: Rinse and drain split peas and lentils. In a Dutch oven combine peas, lentils, broth, carrot, celery, red pepper, onion, bay leaf, cumin, and pepper.

Bake, uncovered, in a 350 F. oven about 2 hours or till the lentils and split peas are tender.

Remove bay leaf. Top each serving with yogurt and cucumber.

Makes 4 main-dish
servings.

Tip Sheet: Cooking Dry Lentils and Split Peas

Rinse and drain dry lentils or split peas. Do not presoak. For 1 pound lentils or split peas, in a large saucepan, combine with 5 cups water or broth.

Bring to boiling; reduce heat and simmer, covered, about 30 minutes for lentils and 45 minutes for split peas.

One pound dry lentils yields 6 cups cooked lentils; one pound dry split peas yields 5 1/2 cups cooked split peas.

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