| 1/3 | c | Brown lentils; sorted & rinsed |
| 2 | tb | Green split peas; sorted & rinsed |
| 14 1/2 | oz | Stewed tomatoes; Italian seasoned |
| 14 1/2 | oz | Fat-free chicken broth |
| 1 | c | Vegetarian bouillon; from cube |
| 1 1/4 | c | Water; or as needed |
| 1/2 | ts | Extra virgin olive oil |
| 1 | ts | Dried thyme |
| 1/2 | ts | Freshly ground black pepper |
| | GARNI VEGETABLES |
| 1 | | Bay leaf; left whole |
| 1 | | Fennel stalk with frond |
| 1 | | Leafy rib celery; (about 3-inch piece) |
| | OTHER |
| 2 | | Garlic cloves; to taste |
| 1 | | Onion |
| 1 | | Carrot |
| 1 | | Lean Italian sausage link; Turkey Store?, optional |
| 2 | tb | Quinoa; rinsed and steamed (or 1/2-cup cooked quinoa) |
| 2 | c | Chopped fresh spinach; or chard |
| | OPTIONS |
| 1/2 | ts | Marjoram |
| 2 | tb | Finely chopped dried tomatoes |
| 2 | tb | Chopped fresh parsley; and/or |
| 2 | tb | Chopped fresh cilantro |
| 2 | ts | Anisette; or |
| 1/4 | ts | Orange zest |
