Adapted from The Moosewood Cookbook, by Molly Katzen
Serves 6

3 c dry split peas
7 c water, or more as needed (richer w/veggie stock)
1 bay leaf
2 t salt
1 tsp dry mustard
2 c onions minced
4-5 cloves garlic
3 stalks celery, chopped
2 med carrots, chopped
1 sm potato, thinly sliced
lots of fresh black pepper to taste
3-4 T red wine or basalmic vinegar
fresh parsley

1. Place split peas, water, bay leaf, and dry mustard in pot. Bring to boil, lower heat and simmer partially covered about 20 min.
2. Add onion, garlic, celery and potato. Simmer partially covered 40 more minutes. Stir occasionally, adding more water if necessary.
3. Add black pepper and vinegar to taste. Serve topped with fresh parsely. Also good with a few croutons on top and extra vinegar.