• 1 med. onion, diced
• 4 med. carrots, sliced
• 4 celery stalks, sliced
• 4 cloves garlic, minced
• 2 med. sweet potatoes, peeled and cut into 1-inch cubes
• 3 c. dried yellow split peas, picked over and rinsed
• 1 (14 oz) link Turkey Polska Keilbasa, sliced in to coins
• 2 (32 oz.) cartons chicken broth (could sub with veggie broth)
• 1 tbsp. curry powder
• 1 tbsp. cumin
• 1 tsp. ground ginger
• Salt to taste (optional)

Instructions

In a slow cooker, add onions, carrots, celery, garlic, sweet potatoes, and split peas. Cover with broth. Add spices. Cook on high 4-6 hours until sweet potatoes are tender & soup reaches a thick consistency. If needed, cook an additional hour.

This recipe was developed by Yvonne Feld of Tried and Tasty.

Ingredients

• 1/2 lb ground beef
• 1/2 c onion (chopped)
• 1/2 c peppers (chopped – yellow or green)
• 2 cans 15 oz tomato sauce
• 1 can 15 oz diced tomatoes
• 1 can 15 oz black beans (undrained)
• 1 can 15 oz kidney beans (undrained)
• 1 cup salsa (your favorite)
• 1 cup yellow split peas (there is no need to soak ahead of time)
• 1/4 cup roasted split peas*
• 2 tsp salt (or to taste)
• 2 tsp chili powder (or to taste)
• 2 tsp cumin (or to taste)
• Garnishes: roasted split yellow peas*, chopped cilantro, grated cheese, sour cream, chopped green onions, tortilla chips

*For the ROASTED YELLOW SPLIT PEAS:

• 1 cup split yellow peas
• 2 Tbs olive oil
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 tsp cumin
• 1/4 tsp chili powder
• 1/8 tsp cayenne pepper

Instructions

For the ROASTED YELLOW SPLIT PEAS*

• Pour 1 cup split peas into a large bowl. Cover with about 3 cups of water, but enough to cover the peas plus about 3/4 more, cover bowl. Soak for a minimum of 6 hours but up to overnight.

• Preheat oven to 400 degrees and line a cookie sheet with parchment paper.

• Drain and rinse the split peas. Pat dry with a paper towel. Return split peas to bowl and add the olive oil, stir. Add all the spices and stir to coat the peas completely.

• Spread the peas over the parchment paper and put into the oven to roast. Stir after 10 minutes. Stir every 5 minutes for another 10 to 20 minutes of roasting.

• Check consistency after 15 minutes for amount of crunch you want. The longer you roast, the crunchier the peas become.

After peas are roasted, brown ground beef along with chopped onions and chopped peppers, continue until ground beef is cooked thoroughly and onions are translucent.

To a large pot, add tomato sauce, diced tomatoes, canned beans, salsa, split peas – both roasted and dried, and spices.

Add ground beef with onions and peppers.

Simmer until split peas are tender about 30 to 40 minutes. Serve with garnishes.

This recipe was developed by Ellen Garrett of Like Mother, Like Daughter.

2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons dried oregano
1 cup dry USA green or yellow split peas, rinsed
1 quart water
1 4-ounce can chopped green chilies
1 14 ½ ounce can whole or dried tomatoes
1 10-ounce box frozen corn kernels or 1 15-ounce can corn, drained
1 large green bell pepper, seeded and chopped
Salt to taste
1 cup shredded Cheddar or Monterey Jack cheese (optional)
Crushed Red pepper (optional)

 Directions:

In a large saucepan or Dutch oven over medium-high heat, cook onion in oil until it is tender, stirring frequently, about 5 minutes.  Add garlic and cook 2 minutes longer.  Add cumin and cook, stirring for 1 minute.

 Add  oregano and split peas, stir to coat peas with oil, then add water and chilies. Heat to boiling, then reduce heat, cover, and simmer 35 to 45 minutes, or until peas are just tender.

 Add tomatoes, corn, and bell pepper and simmer another 15 to 20 minutes.  Add salt to taste.

 Sprinkle each serving with shredded cheese and crushed red pepper, if desired.

Nutrition Facts:

1 cup USA green or yellow split peas, rinsed
1 14 ½-oz. can chicken broth
2 ½ cups water
3 Tubes basil pesto
1 cup thinly sliced zucchini
1 cup chopped scallions
Salt and freshly ground pepper, to taste
Grated Parmesan cheese, for garnish

Directions

Combine peas, broth and water in a large saucepan; bring to a boil. Reduce heat, cover, and simmer 35-45 minutes or until peas are very soft. Stir in the pesto, zucchini and scallions and simmer 5 to 10 minutes longer. Garnish with fresh grated Parmesan cheese and croutons.

Keywords: recipes with split peas, pesto recipes 

1 cup chopped onion
2 large garlic cloves, minced
11⁄2 tablespoons canola oil
1 cup dry USA lentils, rinsed
1 cup diced potato
1⁄2 cup shredded carrots
1 green bell pepper, seeded and chopped
1 tablespoon chili powder, or to taste
2 1⁄2 cups water
2 teaspoons beef bouillon granules or 2 beef bouillon cubes
1 141⁄2-ounce can tomatoes
1 8-ounce can tomato sauce
1 15-ounce can USA chickpeas, drained and rinsed, or about 2 cups boiled*
1⁄4 teaspoon crushed red pepper, or to taste
Salt and freshly ground black pepper, to taste

*Preparation of chickpeas: In a medium saucepan, combine 1 cup of soaked chickpeas and 2 ½ cups of water. Add more water if you are cooking at high altitude or with hard water. Bring to a boil, cover and simmer until the chickpeas are tender.

Directions

In a large, heavy saucepan, cook onion and garlic in oil for 3 to 4 minutes. Add lentils, and stir to coat them with oil.

Add potatoes, carrots, bell pepper, chili powder, water, and bouillon. Bring to a boil. Reduce heat, cover, and simmer about 25 minutes, or until lentils are tender.

Add tomatoes, breaking them up as you do, and tomato sauce, chickpeas, and red pepper. Simmer for another 15 minutes. Season to taste with red pepper, salt, and black pepper.

Nutrition:

Keywords: recipes for chickpeas, vegetarian chili

1 1/2 cups USA yellow or green split peas, rinsed
1/2 cup dry navy beans
3 cups tomato juice
1/2 cup onion, chopped
1/2 cup celery, sliced
1 cup zucchini, cubed
2 cups cabbage, coarsely chopped
1 cup turnip, diced
1 cup carrots, diced
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon Italian seasoning
4 oz. uncooked radiatore, or other dry pasta
8 Tablespoons Parmesan cheese

Directions

Soak beans only in 3 1/2 cups water overnight. Add 8 1/4 cups more water. Add peas and bring to a boil. Reduce heat. Cover and simmer 45 minutes or until peas and beans are tender. Add remaining ingredients except pasta and cheese. Cook until vegetables are tender. Add pasta and cook an additional 8 to 10 minutes until pasta is tender. Sprinkle with cheese before serving.

Keywords: split pea soup, recipes with split peas

2 Tbs. canola oil
2 leeks, white part only, or 1 large onion, chopped
1 celery stalk chopped finely
2 to 4 cloves garlic, minced
1 ½ Tbs. curry powder
1 cup dry lentils, rinsed and picked over
5 cups water
1 bay leaf
1 carrot, chopped
2 cups potatoes, peeled and diced
2 tsp. salt
1 14 ½ -ounce can diced tomatoes in juice
½ cup plain yogurt or sour cream

Directions

Heat oil in a large saucepan or soup pot. Add leeks or onion and celery; sauté over medium heat until tender, stirring occasionally, about 5-10 minutes. Stir in garlic and curry powder and sauté, stirring often, for 2 minutes. Add lentils, water, bay leaf, salt, carrots and potatoes. Bring to a boil; reduce heat, cover and simmer soup for 30 minutes or until lentils are tender. Stir in tomatoes and simmer for 5 minutes. Remove bay leaf. Stir about 1 tablespoon sour cream into each bowl of soup at serving time.

Keywords: recipes with lentils, healthy recipes

3 Tbs. olive oil
1 large onion, finely chopped
2 large cloves garlic, minced
1/3 cup dried apricots, chopped
1 ½ cups USA red lentils, rinsed
5 cups vegetable broth
3 medium plum tomatoes, peeled, seeded and chopped
1 Tbs. ground cumin, or to taste
½ tsp. dried thyme
Salt and freshly ground pepper, to taste
¼ tsp. fresh lemon juice, or to taste
Fresh parsley, chopped for garnish

Directions

In a large soup pot, heat the oil over medium heat. Add onion, garlic and dried apricots. Cook until the onion is soft, stirring occasionally. Add the lentils and broth. Bring to a boil; reduce heat, cover, and simmer 30 minutes, or until the lentils are very soft. Stir in the tomatoes, cumin, thyme, salt and pepper. Simmer, covered, another 10 minutes. Remove half of the soup and puree it in a blender or food processor. Return the puree to the soup pot. Add lemon juice and stir 2 or 3 minutes longer. Adjust seasoning to taste, garnish with parsley and serve.

Keywords: recipes with lentils, soup recipes

3 tablespoons olive oil
2 tablespoons minced garlic
2 leeks (white and green parts), washed and thinly sliced
1 tomato, peeled, seeded and chopped
2 tablespoons tomato sauce
1 tablespoons fresh rosemary, or 1 teaspoon dried
1 15-ounce can USA chickpeas, drained and rinsed, or 2 cups boiled
2 tablespoons minced fresh basil or 1 tablespoon dried
2 tablespoons minced fresh parsley
6 cups chicken broth
1/3 lb. orzo or other small pasta (a scant 2/3 cup)
Salt and freshly ground pepper, to taste
Olive oil, to garnish (optional)

 Directions

Heat the olive oil over medium-high heat in a large saucepan or soup pot. Add the garlic and leeks; sauté until garlic is golden brown. Reduce heat and simmer.

Add the tomato, tomato sauce and rosemary. Simmer for 3 to 4 minutes, stirring constantly.

Stir in the chickpeas, basil, parsley and broth. Bring to a boil. Add orzo and cook, uncovered, 6 to 7 minutes, or until the pasta has reached the desired tenderness.

Remove the soup from the heat. Season to taste and serve hot or at room temperature. Drizzle each serving with olive oil, if desired.

Keywords: recipes with chickpeas, vegetable soup recipes, easy recipes

1 lb. lean ground beef1 medium onion, coarsely chopped
1 clove garlic, minced
4 cups canned tomatoes, drained and pureed
1 ½ cups tomato sauce
2 cups water
1 cup USA lentils, rinsed
¼ cup pearl barley
1 cup carrots, diced
1 cup celery, diced
¼ cup green pepper, chopped
1 cup fresh or frozen corn
1 cup fresh or frozen green beans
1 Tbs. garlic salt
1 tsp. red pepper flakes
Salt and freshly ground pepper, to taste

Directions

Brown ground beef, onion and garlic in a large, heavy-bottomed pot. Add tomatoes, tomato sauce and water; bring to a boil. Add lentils and barley, reduce heat, and simmer 30 minutes. Add carrots, celery and green pepper and simmer 60 minutes more. Add corn, green beans, garlic salt, red pepper flakes, salt and pepper. Simmer 30 minutes more, and serve. Add more water, if necessary, to achieve the desired consistency.

Keywords: vegetable stew recipes, recipes with lentils