How to make
Ingredients
- 3 tbsp (45 mL) PC® Blue Menu® Omega Oil
- 4 tsp (20 mL)Cumin seeds, crushed
- 4 cups (1 L)Chopped onions (about 3 large onions)
- 3 Large cloves garlic, minced
- 1Large carrot, diced
- 1 Jalapeño pepper, minced with seeds
- 1/2 tsp (2 mL) Turmeric
- 1/2 tsp (2 mL) Ground coriander
- 2 cups (500 mL)PC® Blue Menu® Yellow Split Peas, rinsed
- 3 cups (750 mL)chopped vine-ripened tomatoes (about 2 large tomatoes)
- 1 carton (900 mL)PC®Organics Vegetable Broth
- 1 pkg (300 g)Frozen chopped spinach, thawed (with liquid)
- 1 cup (250 mL)Chopped fresh coriander
How to make
- Step 1Heat 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 2Stir 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 3Stir in spinach and its liquid; cook for 3 minutes. Stir in coriander and serve immediately.
