1. Soak the split peas overnight in water. Drain.
2. In a skillet, saute onion and carrots in olive oil and cook until just softened. Add garlic, ginger, and dried spices except cayenne pepper and cook until fragrant. Add tomatoes with their juice and stock, scraping any browned bits from the pan. Transfer the mixture to the stoneware.
3. In the stoneware, stir in sweet potato and soaked peas. Cover and cook on high for 5 hours.
4. Before serving, mix cayenne pepper with lime juice in a small bowl. Add to the stoneware along with bell pepper and cook until heated through, 15 minutes. Garnish with cilantro and serve with warm Naan. Enjoy!
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|Serving Size: 1 Serving (589g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 37 (26%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 0mg||0 %|
|Sodium 1464.8mg||51 %|
|Potassium 565.5mg||15 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 21g|
|Protein 2.9g||4 %|
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Calories per serving: 141
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