Instructions: Rinse peas and lentils. Soak beans in 6 cups water up to 8 hours. Using the same soaking water, bring the beans to a boil and skim off any foam that accumulates. Add caraway, onion, celery, carrots. Reduce heat and simmer, covered, for 40 minutes. Add the sunchokes, and salt and pepper to taste. Simmer an additional 10 minutes until sunchokes are crisp-tender.

These recipes are from the back of "The Whole Story" a publication of the Whole Foods Market... (March/April Issue)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.