4 3/4 cups water
1 1/2 cups split peas, rinsed (green or yellow)
1 teaspoon salt
1/4 teaspoon thyme
A few grinds of black pepper
1 bay leaf
2 carrots, diced
2 stalks celery, diced
1 onion, diced
1 lemon (juice and zest)
Combine all ingredients except lemon in 4-quart slow
cooker. Cook on low 8–10 hours or on high 4–5 hours. Discard bay leaf. Salt to taste. Stir in
lemon just before serving.
Serves 4–5.
Prep time: 10 minutes
Original recipe source
