Name: Powerhouse African Yam Stew recipe
Ingredients: 2 cups yellow split peas;5 yams, peeled and diced;3 sweet onion (such as Vidalia®), chopped;1 cup red lentils;water to cover;3 cloves garlic, minced;1 tablespoon minced ginger;½ cup peanut butter;½ cup lemon juice;2 tablespoons soy sauce;1 (19 ounce) can chickpeas, drained;2 cups frozen spinach;salt to taste

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Ingredients

2 cups yellow split peas 5 yams, peeled and diced 3 sweet onion (such as Vidalia®), chopped 1 cup red lentils water to cover 3 cloves garlic, minced 1 tablespoon minced ginger ½ cup peanut butter ½ cup lemon juice 2 tablespoons soy sauce 1 (19 ounce) can chickpeas, drained 2 cups frozen spinach salt to taste

Nutrition Info

776.3 calories carbohydrate: 144 g cholesterol: : - fat: 10.5 g fiber: 36.8 g protein: 32.2 g saturatedFat: 2 g servingSize: - sodium: 587.2 mg sugar: 11.5 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

Protein from split peas, chickpeas, peanut butter, and red lentils. Low-carb from yams. Sooo yummy, nutritious, and cheap. This makes a large batch, but just try to have some left for the freezer. A winner!

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