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!
Provided by The Fugacious Dowager
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 3h8m
Yield 8
Number Of Ingredients 13
Steps:
- Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
- 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.
Nutrition Facts : Calories 776.3 calories, Carbohydrate 144 g, Fat 10.5 g, Fiber 36.8 g, Protein 32.2 g, SaturatedFat 2 g, Sodium 587.2 mg, Sugar 11.5 g
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