Here’s an old family favorite, and it’s simple to make. Healthy, too!

Split Pea-Pink Lentil Soup

2 quarts purified water
2 cups split peas
½ cup pink lentils
1 onion, chopped
4 celery ribs, sliced
2-4 carrots, sliced
¼ head green cabbage
2 bay leaves
1 Tbsp sea salt
1 tsp thyme
1 sprinkle cayenne
avocado, sliced (for topping)
dill (for topping)

In a large pot, pour in all ingredients, except avocado and dill. Boil until soft. In a blender, blend half the soup until creamy. Then pour back into the pan and mix with the chunky soup. Pour in serving bowl and top with sliced avocado and a sprinkle of dill.

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