INGREDIENTS:
- ½ C dry split peas
- ½ C dry red lentils
- 1 bay leaf
- 2 sprigs thyme
- 1 small yellow onion
- 2 whole cloves
- 1 quart water
- ½ t salt
- 2 medium red potatoes, julienned
Boil for 30 minutes. Remove the onion and herbs; set aside. Drain broth into bowl. (Use legumes for another dish.) Boil potatoes for 1 minute in water. Rinse and drain. Put in medium saucepan.
For Potatoes:
- ¼ tsp turmeric
- salt
- pepper
- another bay leaf
- cooked onion, pureed
Add to potatoes with broth. Boil until potatoes are soft.