HealthNotes

Persian Split Pea Stew

Ingredients

• 2 onions

• 1 lemon

• 1–2 packages of firm tofu

• 3 cups 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 Tbs tomato paste

• 1 lb potatoes

• 1 cup yellow split peas

• 2 Tbs Persian spice mix (cumin, coriander, ginger powder, turmeric, saffron, and cinnamon)

• 1 Tbs turmeric

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

• 1/2 tsp 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.