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Split Pea-Spinach Stew

Easy, yummy comfort food. Based on a recipe by Mahanandi - a favourite food blog.

2 cups split peas or yellow lentils
2 tablespoons canola oil
8 garlic cloves - finely chopped
2 onions - finely chopped
1 tin chopped tomatoes
1 big bunch fresh spinach, silverbeet, kale or other leafy cooking veg. - chopped
2 tablespoons tomato paste - optional
2 tsp each or to taste - salt, turmeric and ground cumin
1 tsp chilli powder
2-3 cups of water
Put split peas in warm water to soak for at least 15 minutes. Heat oil in a saucepan. Add garlic and onions - sauté them to soft brown. Add tomatoes next, and cook covered on high heat for about 5 minutes. Open the lid and press with the back of spatula often to make them mushy. To this, add spinach and sauté till leaves wilt.

Add drained split peas, seasoning - salt, red chilli powder, turmeric and cumin - and tomato paste if using. Add water and mix thoroughly. Have a taste and adjust salt, chilli powder to your liking. Reduce the heat to medium-low and simmer for about 20 to 30 minutes (or pressure cook 8-10), until the split peas are well cooked.

Serve warm.

makes approx 6 cups. Total recipe 2044 kCal; 102,4 g protein.