Yellow Split Pea Stew

Sauté sliced onions in one to two tablespoons 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 tablespoons oil, spice mix, salt, and pepper, and add the diced potatoes. Toss well, transfer to a cookie sheet, and roast in a 375° F oven for about 30 minutes or until done. Repeat with tofu.

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