Serve this easy-to-make gingered split pea stew over cooked brown rice or quinoa along with a dollop of coconut yogurt on top. Use either the stovetop or Instant Pot directions below, however, my preference is the Instant Pot—it makes the split peas extra creamy! For added spice, consider adding in two teaspoons of curry powder and a few pinches of red chili flakes (add these when you add the coriander and turmeric powder).
Ingredients
3 tablespoons
extra virgin olive oil
2 teaspoons
cumin seeds
1 teaspoons
black mustard seeds
1 medium
onions
diced
3 tablespoons
finely grated
fresh ginger
2 cloves
garlic
2 teaspoons
ground coriander
1 teaspoons
turmeric powder
2 cups
yellow split peas
rinsed and drained
8 cups
water
2 teaspoons
sea salt
1 cups
frozen peas
(optional)
½ cups
chopped
cilantro
1 small
lemons
juiced
(about 2 to 3 tablespoons)
