Yellow Split Pea Dal With Spinach

Makes servings

Macronutrients: 406.19 calories, 25.41g protein, 7.2g fat, 65.44g carb, 23.25g dietary fiber, 0.93g saturated fat, 10.3g total sugar, 0.0g added sugar

Significant Source For: Energy, Protein, omega-3 fatty acids, Carbohydrate, Fiber, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese, Selenium, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12, Choline, Vitamin K (phylloquinone), Folate, Pantothenic acid

What is a shinometer??

226

Ingredients

Recipe Ingredients:

Preparation

Step 1. In a 4-qt Dutch oven or a soup pot, heat up the vegetable oil over medium heat.

Step 2. Add the onions to the Dutch oven and cook for 8 minutes or until the onions are lightly browned.

Step 3. Add the jalapeño pepper, fresh ginger, and garlic; cook for 1 minute.

Step 4. Add the miso paste, ground cumin, ground coriander, and ground turmeric; mix thoroughly.

Step 5. Add the vegetable broth, yellow split peas, and bay leaf. Bring the Dutch oven to a boil over high heat.

Step 6. Lower the heat and allow it to simmer for 60 minutes covered.

Step 7. Fish out the bay leaf from the Dutch oven. Add the canned diced tomatoes, frozen spinach, nutritional yeast, and fresh lemon juice. Bring the Dutch oven to a boil again over medium heat. Turn off the heat.

Step 8. To serve, sprinkle with pepper and garnish with the cilantro.

Preparation Instructions: