Veggie Turmeric Yellow Split Peas
These turmeric yellow split peas are a hearty, one-pot side or main with broccoli, zucchini, ginger, and garlic. No soaking needed, and it's naturally gluten-free and full of plant-based protein!
Servings: 4 to 6
Calories: 207kcal
Ingredients
- 1 ½ Tablespoons vegetable or olive oil
- 1 small yellow onion diced
- 5 garlic cloves minced
- 1 (1-inch) piece of ginger minced
- 1 jalapeno minced
- 1 ½ cups chopped broccoli
- 1 cup diced zucchini
- 1 cup yellow split peas
- ½ teaspoon turmeric
- 2 ¾ cups vegetable broth
- ½ teaspoon salt
Instructions
- In a large pan with a lid, heat the oil over medium-high heat. Add the onion and saute for 5 minutes, or until the onion becomes tender and translucent.
- Add the garlic, ginger, and jalapeno, and cook for another 1 to 2 minutes.
- Add the broccoli, zucchini, split peas, turmeric, vegetable broth, and salt. Bring the vegetable broth to a boil, cover with a lid, and then lower to a simmer for 30 minutes. If there's still broth in the pan when you remove the lid, turn up the heat and stir continuously until the broth evaporates and it becomes a thicker consistency.
Notes
- For a cheesy flavor, add 2 Tablespoons of nutritional yeast in step 3.
- Serve over brown rice or quinoa.
- To make it oil-free, saute in ¼ to ½ cup of vegetable broth instead of the oil.
- Swap the zucchini for 1 cup of another vegetable, or the broccoli for 1 ½ cups of another vegetable.
- Add salt to taste when serving.
- Cooking time can vary based on the age of your split peas, your pan, and your stove. If the liquid absorbs before the split peas are tender, add a little more and keep cooking.
Nutrition
Calories: 207kcal | Carbohydrates: 31g | Protein: 10g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 982mg | Potassium: 248mg | Fiber: 8g | Sugar: 5g | Vitamin A: 650IU | Vitamin C: 42mg | Calcium: 53mg | Iron: 2mg
