1 bag split peas (large bag for big group; small bag for small group)
1 small bag lentils
1 onion (large if using large bag of peas; small if using small bag of peas)
1 or 2 cloves garlic or to taste
3 to 6 carrots
1 bay leaf
1 1/2 to 3 c. ham ends, chopped, or chicken bouillon (1 cube per c. of water)
water
salt and pepper

Open bag of peas and sort them to remove any bad ones. Follow same procedures with lentils. Peel and chop onion. Peel garlic and stick it on a toothpick. Peel and slice carrots. Put all the ingredients in a big pan and start measuring water, one cup at a time, into the pan. Cover the ingredients and add about 2 inches more water. Add ham ends or chicken bouillon; bring to a boil over medium-high heat. Cover pan, reduce heat to medium-low and allow the soup to cook 1/2 hour or more. Remove the garlic and take it off the toothpick; smash it with the flat side of a knife. Scrape the garlic back onto the knife and stir it back into the soup. Continue cooking 2 to 3 hours, adding water if soup seems too thick. Stir once in a while. Add salt and pepper to taste. Serve with corn bread or crackers. This soup freezes well. (Try not to eat it the night before you plan to be around people you want to impress.)