---------- Recipe via Meal-Master (tm) v8.02
  Categories: Soups/stews, Vegetarian
       Yield: 6 servings
     1/2 c  Green split peas
     1/2 c  Yellow split peas
     1/2 c  Red lentils
       6 c  -Water
     1/2 ts Caraway seeds
       1    Onion
       2    Celery stalks; sliced
       3    Carrots; sliced
       3 md Sunchokes; cut in 1 chunks
            -(Jerusalem Artichokes)
     1/2 ts Salt
            Black pepper; to taste
   Rinse peas and lentils.  Soak beans in 6 cups water up to 8 hours. Using
   the same soaking water, bring the beans to a boil and skim off any foam
   that accumulates.  Add caraway, onion, celery, carrots.  Reduce heat and
   simmer, covered, for 40 minutes.  Add the sunchokes, and salt and pepper to
   taste. Simmer an additional 10 minutes until sunchokes are crisp-tender.
   Nutritional Information Per Serving:  Protein - 14 grams (25%);
   Carbohydrates - 39.5 grams (72%); Fat - .5 grams (3%); Calories - 212;
   Sodium - 213 mg.; Cholesterol - 0 mg.  Exchanges: 2 starch/bread, 2 veg.
   These recipes are from the back of “The Whole Story” a publication of the
   Whole Foods Market... (March/April Issue)
   Shared by Linda Martin