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Yellow Split Pea Stew

Yield: 7 servings

Related recipes: Citrus, Corn-Free, Dairy-Free, Egg-Free, Herbs, Low-Sodium, Main Dishes, PCC Natural Markets, Peas, Potatoes, Soy, Tomatoes, Vegan, Vegetarian

Ingredients

2 onions

1 lemon

1–2 packages of firm tofu

3 cups (720mL) of water

Olive oil (as needed for sautéing and roasting, about 1/3 cup (80mL)

1 28-ounce (795-g) can whole peeled tomatoes

1 Tbsp (15g) tomato paste

1 pound (455g) potatoes

1 cup (195g) yellow split peas

2 Tbsp (15g) Persian spice mix (cumin, coriander, ginger powder, turmeric, saffron, and cinnamon)

1 Tbsp (7g) turmeric

1 tsp (6g) or more salt (sea salt if on a corn-free diet*)

1/2 tsp (2g) pepper

Directions

Sauté sliced onions in one to two Tbsp (15 to 30mL) of oil until translucent. Add the spice mix and turmeric and sauté for an additional 2 minutes. Add water, tomatoes, tomato paste, split peas, lemon juice, salt, and pepper. Simmer for about 30 minutes or until the split peas are cooked. 

Dice the potatoes. In a separate bowl, combine two Tbsp (15mL) of oil, spice mix, salt, and pepper, and add the diced potatoes. Toss well, transfer to a cookie sheet, and roast in a 375°F (190°C) oven for about 30 minutes or until done. Repeat with tofu.

Mix the tofu and potatoes into the stew and serve over steamed rice.

* Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn.

Recipe by Omid Roustaei

Nutrition Facts
Calories: 320
Total Fat: 13g (Saturated Fat: 2g)
Cholesterol: 0mg
Sodium: 590mg
Total Carbohydrate: 38g (Dietary Fiber 4g, Sugars 7g)
Protein: 15g