Persian Split Pea Stew
Serves: 7
Calorie: 297, Proteins: 14 g, Total Fat: 10 g, Fiber: 9.70 g, Sugar 5 g.
Preparation
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.