| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Vegetarian, Vegan, Main dish, Stews |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Yellow split peas, dry |
| 6 |
c |
;water |
| 2 |
|
Plum tomatoes OR |
| 1 |
md |
Tomato; chopped |
| 2 |
|
Garlic cloves; chopped |
| 1/4 |
c |
Parsley; chopped |
| 1 |
ts |
Dill weed, dried OR |
| 1 |
tb |
Dill, fresh; chopped |
| 2 |
c |
Sweet potatoes; peeled,cubed |
| 2 |
c |
Broccoli florets, small |
|
|
Chopped parsley for garnish |
INSTRUCTIONS
soak peas in 4 cups water for 4 hours or longer. In a medium saucepan,
bring peas and soaking water to a boil. Add tomatoes. Simmer, covered,
until peas arevery soft, 20 to 25 minutes. In a blender or food processor,
puree 2 cups of pea mixtureuntil smooth, adding a little extra water if
necessry. Return pureed peas to the saucepan. Cover and keep warm.
In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes
and remaining 2 cups water. Bring to a boil, reduce heat and simmer 6 to 7
minutes. Ad broccoli and simmer another 6 to 8 minutes, or until broccoli
is tneder but still crunchy. Add pea mixture, reduce heat to low, cover and
cook gently until just heated through. Serve garnished with parsley. Serves
4.
Per serving: 271 cal; 16 g prot; 1 g fat; 54 g carb; 0 chol; 38 mg sod;
vegan
Source: Vegetarian Times, Jan 92/MM by DEEANNE
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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