Added to shopping list. Go to shopping list.
Ingredients3 h 8 m servings 776 cals
Original recipe yields 8 servings
- 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.
- Cook's Note:
- Substitute vegetable broth for the water in step 2 if desired.
Per Serving: 776 calories; 10.5 g fat; 144 g carbohydrates; 32.2 g protein; 0 mg cholesterol; 587 mg sodium. Full nutrition