Oven-Baked Split Pea-And-Lentil Soup

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Southern Living


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2 (32-ounce) containers low-sodium fat-free chicken broth

1 cup dried split peas

1 cup dried lentils

4 carrots, sliced

4 celery ribs, sliced

2 medium-size red bell peppers, seeded and chopped

2 onions, chopped

2 bay leaves

1/2 teaspoon salt

1 1/2 teaspoons ground cumin

1 teaspoon pepper

1/4 cup plain fat-free yogurt

1/4 cup chopped cucumber

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