Prep Time:
25 mins
Cook Time:
1 hr 43 mins
Additional Time:
1 hr
Total Time:
3 hrs 8 mins
Servings:
8
Yield:
8 servings
Ingredients
Directions
Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.
Cook's Note:
Substitute vegetable broth for the water in step 2 if desired.
Nutrition Facts (per serving)
| 776 | Calories |
| 11g | Fat |
| 144g | Carbs |
| 32g | Protein |
Calories
