How to make
Ingredients
3 tbsp (45 mL)
PC® Blue Menu® Omega Oil4 tsp (20 mL)
Cumin seeds, crushed4 cups (1 L)
Chopped onions (about 3 large onions)3
Large cloves garlic, minced1
Large carrot, diced1
Jalapeño pepper, minced with seeds1/2 tsp (2 mL)
Turmeric1/2 tsp (2 mL)
Ground coriander2 cups (500 mL)
PC® Blue Menu® Yellow Split Peas, rinsed3 cups (750 mL)
chopped vine-ripened tomatoes (about 2 large tomatoes)1 carton (900 mL)
PC®Organics Vegetable Broth1 pkg (300 g)
Frozen chopped spinach, thawed (with liquid)1 cup (250 mL)
Chopped fresh coriander
How to make
- Step 1
Heat oil in large saucepan over medium heat. Add cumin seeds; cook for about 30 seconds or until fragrant. Add onions; cook for 4 to 5 minutes, stirring often, or until softened. Stir in garlic, carrot and jalapeno; cook for 10 minutes, stirring often, or until softened, adding a little water and scraping bottom of pan if browning too quickly.
- Step 2
Stir in turmeric and coriander; cook, stirring, for 1 minute. Add split peas, tomatoes, broth and 2 cups (500 mL) water; bring to a boil over medium-high heat. Reduce heat to medium-low; simmer partially covered for 20 to 25 minutes or until peas are tender.,
- Step 3
Stir in spinach and its liquid; cook for 3 minutes. Stir in coriander and serve immediately.
