Split Pea and Lentil Soup

Ingredients

• 8 ounces (225 g) split peas
• 8 ounces (225 g) lentils
• 2 carrots, cut into bite size pieces
• 2 stalks celery, cut into bite size pieces
• 2 large tomatoes, chopped
• 1 large onion, chopped
• 4 garlic cloves, chopped
• 1/2 teaspoon (2.5 ml) of dried basil
• 1 tablespoon (15 ml) olive oil
• 2 teaspoons (10 ml) salt
• 1/4 teaspoon (1 ml) pepper
• 3 small red potatoes, cut into half inch cubes
• 1 (12 ounce) cans V8 vegetable juice

Method

1. Rinse the lentils and split peas well, then add to boiling water and simmer until done, about 40 minutes. Keep checking the water to make sure it doesn't go below the beans and peas.
2. Heat the olive oil in a large pot and sauté the onions and garlic over medium heat until the onions are clear, about 5 minutes.
3. Add the celery, carrots, and 1 cup (240 ml) of water, and simmer until al dente.
4. Add 4 cups (960 ml) water.
5. Add the cooked lentils and split peas that have been drained.
6. Add the tomatoes, along with their juice, to the pot.
7. Add the V8 juice, salt, pepper, and basil to the pot.
8. Bring to a boil, then reduce the heat to a simmer. Add the potatoes and simmer until the potatoes are done, about 30 minutes, stirring at least every 10 minutes.

Garnish with parmesan cheese. Optional