Protein from split peas, chickpeas, peanut butter, and red lentils. Low-carb from yams. Sooo yummy, nutritious, and cheap. This makes a large batch, but just try to have some left for the freezer. A winner!
Ingredients
- yellow split peas: 2 cups
- yams: 5 piece (diced)
- sweet onion (such as Vidalia®): 3 piece (chopped)
- red lentils: 1 cup
- water to cover:
- garlic: 3 clove (minced)
- ginger: 1 Tbsp (minced)
- peanut butter: 0.5 cup
- lemon juice: 0.5 cup
- soy sauce: 2 Tbsp
- chickpeas: 1 can (19 ounce can, drained)
- frozen spinach: 2 cups
- salt: (to taste)
Metric Conversion
Stages of cooking
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Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
-
Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
-
Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.
