Serves: 8
1 T. extra virgin Olive Oil
1 yellow Onion (chopped)
2 Bay Leaves
3 cloves Garlic (minced)
1 1/2 dried Split Peas
3/4 C. brown Rice
10 1/2 C. Water
4 Carrots (chopped)
4 stalks Celery (chopped)
4 Potatoes (diced)
3 T. dried Parsley
2 1/4 t. dried Basil
2 1/4 t. dried Thyme
1/2 t. ground Black Pepper
1 1/2 T. sea Salt
In a large pot over medium-high heat, saute the Onion and Garlic in the Olive Oil until the onions are translucent. Add the Split Peas, Rice, Bay leaves, Salt, and Water. Bring to a boil and reduce heat to low. Simmer for 20 min., stirring occassionally.
Add the Carrots, Celery, Potatoes, Parsley, Basil, Thyme, and Black Pepper. Simmer for 30 min. until the vegetables are tender.
