Egyptian Split-Pea Stew

Recipe from A Beautiful Bowl Of Soup by Paulette Mitchell (see Amazon list to the right)

This is by far one of my most favorite soups/stews. I always yearn for it when it gets cold, (it really does get cold in California!).

BTW, this is one of those dishes that tastes even better the next day!

2 Tbsp olive oil
1 cup coarsely chopped onion
8 cloves garlic
4 cups vegetable stock
1 1/2 cups dried split peas
4 large ripe tomatoes
8 cups stemmed and coarsely chopped fresh spinach
1/2 cup chopped cilantro
1/2 cup chopped fresh flat leafed parsley
2 tbsp snipped fresh dill, or 1 tsp dried dill
1/4 tsp red pepper flakes
salt and pepper to taste

Heat oil in a dutch oven over medium heat. Add the onion and the garlic. Cook, stirring occasionally, until the onion is translucent, about 5 minutes.

Add 3 cups of the vegetable stock. Increase the heat to high and bring to a boil. Stir in the split peas. Reduce heat, cover and simmer until the split peas are tender but not mushy, about 50 minutes. 

During the last 15 minutes, stir in the remaining 1 cup  vegetable stock,  the tomatoes, spinach, cilantro, parsley, dill, red pepper flakes, salt and pepper. Taste, and adjust to your liking.

The book recipe suggests to serve with basmati rice and garnish with yogurt, I like it just the way it is, maybe some saltine crackers......

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