Yellow Split Pea Stew

Serves: 7

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

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.

Recipe by Omid Roustaei, former PCC Cooks instructor

More about: potatoes, tofu, tomatoes

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