Split Pea and Lentil Soup

pg 55 in Vegan Slow Cooker book

INGREDIENTS:

- 2 tablespoons olive oil

- small onion, minced

- 1 cup lentils

- 1 cup split peas

- 6 cups water

- 2 tablespoons vegan chicken-flavored bouillon

- 2 bay leaves

- 1 tsp dried tarragon

- 1/2 tsp dried marjoram

- 1/4 tsp ground rosemary 

- salt and pepper to taste

- 6 ox fresh baby spinach, washed

DIRECTIONS:

1 - saute onion in skillet over medium heat with oil. 

2- Add garlic and saute 1 more minute. 

3- Combine onion, lentils, peas, water, bouillon, bay leaves, tarragon, marjoram, rosemary, and salt/pepper in slow cooker. Cook low for 6-8 hours

4 - 30 minutes before serving, add spinach. Taste and adjust the seasonings. 

REMOVE BAY LEAF BEFORE SERVING