Persian Yellow Split Pea Stew - 7 pts - Vegan

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Persian Yellow Split Pea Stew - 7 pts - Vegan

 

Recipe By : Omid Roustaei

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 onions

1 lemon

1 package firm tofu -- or 2 packages

3 cups water

1/3 cup Olive oil -- as needed for sautéing and roasting

1 can whole peeled tomatoes -- (28 ounce)

1 Tbsp tomato paste

1 pound potatoes

1 cup yellow split peas

2 Tbsp Persian spice mix -- (cumin, coriander, ginger powder,

turmeric, saffron, and cinnamon)

1 Tbsp turmeric

1 tsp salt -- or more

1/2 tsp pepper

 

Sauté sliced onions in one to two Tbsp 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 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.

 

 

Calories: 320; Total Fat: 13g (Saturated Fat: 2g); Cholesterol: 0mg; Sodium:

590mg; Total Carbohydrate: 38g (Dietary Fiber 4g, Sugars 7g); Protein: 15g

 

Description:

" 7 pts "

Source:

" Unknown "

S(MC format by Chupa Babi):

" . "

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 320 Calories; 14g Fat (36.8% calories

from fat); 12g Protein; 40g Carbohydrate; 11g Dietary Fiber; 0mg Cholesterol;

421mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0

Fruit; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 986 2470 0 0 5096 27158 0 0 0