Yellow Split Pea Dal With Spinach

Yellow Split Pea Dal With Spinach
Author: Chef JR Jacobson
Photograph: Xuan Huang


Per serving: 352.95 calories, 19.83g protein, 10.02g fat, 50.9g carb, 17.96g dietary fiber, 1.29g saturated fat, 9.59g total sugar, 0.0g added sugar
Significant source for: Protein, Fiber, Iron, Magnesium, Phosphorus, Potassium, Zinc, Copper, Manganese, Vitamin A, Vitamin E (alpha-tocopherol), Vitamin C, Thiamin, Riboflavin, Niacin, Vitamin B-6, Vitamin B-12, Choline, Vitamin K (phylloquinone), Folate.


4 Servings

2  tablespoons olive oil

1  medium red onion, diced

2  jalapeño peppers, stemmed, seeded, and diced

4  cloves garlic, minced

1  tablespoon grated fresh ginger

2  teaspoons miso paste

2  teaspoons ground cumin

1  teaspoon ground coriander

1/2  teaspoon ground turmeric

2  cups vegetable broth

1  cup yellow split peas, soaked overnight, rinsed, and drained

1  bay leaf

1  (14.5 oz) can canned diced tomatoes

1  (10 oz) package frozen spinach, thawed

2  tablespoons nutritional yeast (optional)

1  tablespoon fresh lemon juice

1/2  teaspoon ground black pepper

1/4  cup chopped cilantro


step 1.

In a 4-qt Dutch oven or large stock pot, heat oil over medium heat.

step 2.

Add onions; cook until lightly browned, about 5 to 8 minutes. Add jalapeño, ginger and garlic; cook 1 minute more.

step 3.

Add miso paste, cumin, coriander, and turmeric; mix thoroughly.

step 4.

Add broth, yellow split peas, and bay leaf. Bring to a boil over high heat.

step 5.

Reduce heat to low; cover; simmer for 60 minutes.

step 6.

Remove bay leaf. Add tomatoes, spinach, nutritional yeast (optional), and fresh lemon juice. Return to a boil for 1 minute; then remove from heat.

step 7.

Garnish with black pepper and cilantro.