Vegan Lentil Vegetable Soup

2 cups green or yellow split peas
8 cups of water
3 bay leaves
1 teaspoon dried marjoram
2 cups chopped onions
1 1/2 cup chopped carrots
1 1/2 cup chopped celery
2 cups diced potatoes
1/4 cup red miso
1/2 ounces dried mushrooms soaked in 1 cup hot water
salt and pepper to taste

Add everything to the pot except the miso (I have cooked the lentil a bit before adding the vegetables)
When mushrooms soft, strain liquid, chop mushrooms and put both mushrooms and liquid in pot

Cook until split peas are soft and creamy.  Add miso.  

Stir occasionally.

Black Lentil and Broccoli Salad

1/2 cup black lentils
1 bunch of broccoli broken into florets
4 tablespoons olive oil
1 tablespoon apple cider vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1/2 red onion

Cook lentils in 1 cup of water until tender.
Cook broccoli.
Mix oil, vinegar, honey and mustard to make dressing

Toss lentils and broccoli with dressing.

Garnish with thin slices of red onion