Egyptian Split Pea Stew II

Egyptian Split Pea Stew
Recipe from A Beautiful Bowl Of Soup by Paulette Mitchell

This is by far one of our most favorite soups/stews. In fact, we have posted it before, but I think this recipe deserves another mention, besides, the first photo was pretty lame, I like this one a lot better!

If you are looking for a hearty, vegetarian, easy and affordable stew, this is it. As much as I would like to describe the full rich flavor, the complex texture and soul satisfying warmth of this dish, my words fail to describe, it can only be understood by smell, touch and taste.

For those of you that like a little meat in your stew, go ahead and add some bacon. It is amazing!

2 Tbsp olive oil
1 cup coarsely chopped onion
8 cloves garlic
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 50minutes. 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.

1 comment:

  1. seems healthy and tasty... it s sometimes hard to find a tasty food in the same tinme healthy,
    unfortunately most of tasty foods arent healthy:)


Thank you for your comments!