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Green pea: Split pea soup or stew

Green Split Pea Soup or Stew (print out version is below)

This lunch or dinner for four people costs about $2 and has about 32 grams of protein. 

Time-to-eat using various cooking methods (see AhimsaCooking: Legumes for instructions)
Stove top, not soaked: 50 min; Stove top, soaked: 20 min; Slow cooker: 120 min; Pressure cooker: 20 min
(For quick meals, consider using a pressure cooker and always have some kind of legumes soaking in the kitchen.)

16 oz. dried split green peas (1 bag at the store)    
2 medium-sized onion, chopped
1 teaspoon thyme 
3 tablespoons oil 
1 teaspoon salt 

Optional Ingredients
2 diced carrots 
1 medium-sized potato, diced 
2 red chilies 

Step-by-step directions using the not-soaked, stove top method

1.    Measure, sift, and rinse peas.

2.    In a large pot, cook peas with about 4 cups water for about 50 minutes or until mushy.
       Monitor water content along the way.

3.    The secret to having legumes mushy enough is to NOT introduce any other ingredients in
        the legumes until they are fully cooked. Adding any ingredients other than water into
        your legumes will stop them from becoming mushy.

4.     In a frying pan, fry the chopped, medium-sized onion until caramelized. (Caramelized
        means that the edges of the onion become brown.)

5.     Once onions are fried, add 1 teaspoon thyme and fry a little more.

6.     (Frying seasonings in oil causes the spices to disseminate throughout the food. If using
        other seasonings, add them now. Salt to taste.) (Personal note - I always err on
        over-spicing my meals.)

7,     Once green peas are mushy enough for your taste, add fried onion mixture. 
        (To create a gravy consistency, smash up some of the legumes with a spoon.)

8,     Add optional veggies at this time. Cook until tender.

9.     Do a taste test now and adjust thickness and seasonings according to your taste.

10.    Serve.

Boe Devi,
May 22, 2013, 6:15 PM