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.) Ingredients 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. 3. The secret to having legumes mushy enough is to NOT introduce any other ingredients in 4. In a frying pan, fry the chopped, medium-sized onion until caramelized. (Caramelized 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. |
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