Try this Rhubarb apple and yellow split pea stew recipe, or contribute your own.
Suggest a better descriptionHeat the ghee or oil in a heavy large saucepan over medium heat. Add all the spices and stir constantly with a wooden spoon. Fry until they smell fragrant and look browned--be careful not to let them burn. If it looks too dry, add a spoonful or more of water. Add the onion, garlic and ginger and fry for a couple of minutes while stirring.
Add the butternut squash, rhubarb and apple and stir to coat with the spices. Next add the split peas and 4 cups water and simmer, covered, for 20-25 minuyes or until the vegetables and split peas are soft. Season with salt and add the honey.
Serve with a good handful of chopped parslet.
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Serving Size: 1 (769g) | ||
Recipe Makes: 1 | ||
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Calories: 277 | ||
Calories from Fat: 134 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.8g | 20 % | |
Saturated Fat 2g | 10 % | |
Monounsaturated Fat 10.4g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 600.2mg | 21 % | |
Potassium 603.4mg | 16 % | |
Total Carbohydrate 35g | 10 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 28.4g | ||
Protein 5.3g | 8 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 277
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