Oven-Baked Lentil Soup with Greens – Garden & Gun

Ingredients

• 8 cups chicken or vegetable broth
• 1¼ cups dried yellow split peas
• 1¼ cups dried green or brown lentils
• 4 carrots, scrubbed, trimmed and chopped into 1-inch pieces
• 4 celery stalks, chopped into 1-inch pieces
• 1 leek, trimmed and chopped into 1-inch pieces
• 2 bay leaves
• 1½ tsp. ground cumin
• ½ tsp. salt
• 1 tsp. pepper
• large bunch seasonal greens, stripped away from any large stems, then sliced
• chopped herbs, to garnish