Lentil and Split Pea Soup With Smoked Sausage

Serve with crusty hot bread. A quick, hearty meal.

• Ready In: 1 hr 20 mins
• Serves: 4

Ingredients

• 1  cup brown lentils, rinsed and sorted
• 1  cup  split peas, rinsed and sorted
• 8  cups water
• 1  cup  chopped yellow onion
• 1  stalk celery, sliced
• 2  garlic cloves, minced
• 2  carrots, sliced
• 1  bay leaf
• 1⁄2 teaspoon dried thyme
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon ground cumin
• 8  ounces smoked sausage, sliced
•  salt, to taste
•  fresh ground pepper, to taste
• 1  tablespoon red wine vinegar

Directions

1. Add the first 11 ingredients to a large soup pot; bring to a boil over high heat.
2. Lower heat to med-low and simmer, uncovered, for 30 minutes, stirring occasionally.
3. Add in sausage; cook, uncovered, for about 30 minutes longer or until peas and lentils are tender.
4. Season with salt and pepper; stir in vinegar.
5. Discard bay leaf.
6. For a thicker soup, whisk soup with a large whisk to mash some of the peas and lentils.