Persian Split Pea and Eggplant Stew
Vegetarian: undefined
Vegan: undefined
MAKES: serving
Ingredients
1 cup yellow split peas, dry
2 cups onion, diced
6-10 garlic cloves
Rind of 1 lemon, chopped up
1, 28 oz. can of crushed tomatoes
2 tsp cumin
2 tsp ground coriander
1/2 tsp ground cardamom
1 tsp ground turmeric
1/8 tsp ground cinnamon
Sea salt, to taste
2 pinches of saffron (optional)
1 large eggplant (1/2 lb.), peeled and sliced (about 3-6 cups)
1 Tbsp fresh lemon juice
Fresh mint, chopped (optional)
Directions
Cook 1 cup dry split peas with 4 cups of water. Once split peas are tender enough to be mashed with fingers. Turn off and remove from heat.
While split peas are cooking, prepare vegetables. In a large sauté pan, add onion, garlic, lemon rind, and about 1/2 cup of water. The water will help keep the vegetables from sticking to the sauté pan. Add additional water if needed.
Once vegetables are tender, add crushed tomatoes, and seasonings. Add 2 1/2 cups water, mix. Top with eggplant slices.
Bring sauce to a boil then reduce heat to a medium-low simmer until eggplant is tender.
Add cooked split peas and any remaining liquid to the sauté pan with vegetables. Add lemon juice, stir, and adjust seasonings if needed.
Let cook for another 5 minutes, or until the split peas have absorbed some liquid. Turn heat off and divide into equal servings.