Ingredients

The following ingredients have 2 Servings
  • 1 small onion, finely diced
  • 2 celery stalks, finely sliced
  • 2 carrots, diced
  • 3 small potatoes, cubed
  • 2 teaspoons smoked paprika
  • 1 teaspoons onion granules
  • 1 clove garlic, crushed
  • 2 teaspoons curry powder (no added salt or oil)
  • 2 cups green split peas
  • 8 cups water (or 1:1 veggie stock to water)
  • Juice of 1 lemon
  • Cooked rice or potatoes
  • Large handful of chopped parsley
  • Black pepper
  • Chili flakes
  • Lemon juice

Instruction

  • Place the onion, celery, carrots, potatoes, paprika, onion granules, garlic, and curry powder in a nonstick pot.
  • Sauté over medium-high heat, stirring occasionally, for 3 to 5 minutes or until the onions and celery are translucent. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
  • Add the spilt peas and water and/or stock. Cover the pot, turn the heat to medium, and simmer for 30-40 minutes until spilt peas and potatoes are soft.
  • Add the juice of 1 lemon.
  • Serve with rice or potatoes. Garnish with parsley and an additional squeeze of lemon, some pepper, and chili flakes.