Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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!

Recipe Summary test

prep:
25 mins
cook:
1 hr 43 mins
additional:
1 hr
total:
3 hrs 8 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.

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  • 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.

Nutrition Facts

776 calories; protein 32.2g; carbohydrates 144g; fat 10.5g; sodium 587.2mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
02/06/2020
I halved the recipe still ended up a large amount of soup. I also added some polish sausage and omitted the spinach didn't have that. But is tastes really good and I will be making it again. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/06/2020
I halved the recipe still ended up a large amount of soup. I also added some polish sausage and omitted the spinach didn't have that. But is tastes really good and I will be making it again. Read More
(1)
Rating: 4 stars
03/26/2021
I halved this recipe, and it was still A LOT. I used both vegetable broth and chicken broth to cover the yams, peas, onions, and lentils. More salt is needed, and more cook time is needed to soften the chickpeas. Read More