We were really supposed to go to the grocery store tonight, but Thomas had a deadline at work today and came home super late. There were some peppers in the crisper going bad that I was able to salvage for this absolute, clean out the fridge, we really MUST go to the store tomorrow meal! As my mother taught me, there is nothing more reliable than a pot of lentils or split peas on a weekday night to get dinner done. And as I declared my kitchen plans, Thomas said they he was happy because I make a great split pea soup! Well, I’m glad he thinks so, for his sake, considering the number of them I’ve come up with! The spices I used here are just a little of this and that; you can use what you like. I served this with some nice brown basmati rice and some love. 🙂
Yellow Split Pea and Tempeh Stew
1 1/4 c. split peas, rinsed
8 c. filtered water
3 vegan bouillon cubes
1 medium red onion, chopped
1 bell pepper, chopped (I used half yellow, half green)
1/2 jalepeno pepper, chopped finely, optional
2″ piece ginger, chopped finely
4 cloves garlic, chopped finely
1 bay leaf
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. thyme
1/2 tsp. oregano
1 tsp. salt
1 package of tempeh, chopped into bite sized pieces
1/2 c. frozen spinach, optional
1. Throw rinsed split peas into a 5 qt. pot with water and bouillon cubes, and turn the heat up to high.
2. Chop up everything else, and toss in as you go. Add in seasonings. Throw in the tempeh.
3. Drop to simmer at low/medium for 45 minutes. Add frozen spinach if using, and adjust seasoning if necessary. Simmer for an additional 15 minutes.
Enjoy as a soup with some fresh baked bread, or as a stew over a nice simply cooked grain.