It has still been a good time as any for some comfort food. One of my favorite homemade comfort foods is a Split Pea and Squash stew, from a recipe I got from Jamie Checket, a Certified Holisitic Health Coach. It's easy to make, beautiful to look at, and delightful to eat. My husband and I have kept this recipe in regular rotation since first trying it out a few years ago.
- 1 cup yellow split peas
- 1 quart vegetable stock
- 2 to 3 carrots, diced
- 1 to 2 yellow squash, diced
- 1 onion, diced
- 3 to 5 garlic cloves, minced
- 1/2 teaspoon turmeric
- 1 teaspoon curry powder
- 1 teaspoon chili powder
- 1 teaspoon mustard seeds
- cilantro and tomato to garnish
In a large stock pot, bring yellow split peas to boil in vegetable broth, then reduce to a simmer.
Meanwhile, in a separate pan, saute onion and garlic for a few minutes, until the onion is translucent.
After the yellow split peas have been simmering in the vegetable broth for about 30 minutes, add the onion and garlic mixture, carrots, squash, and spices. Simmer for another 15 to 30 minutes, stirring frequently, until the stew has thickened.
Garnish with fresh chipped tomatoes and cilantro.