Vegan Day: Lebanese Split Peas With Spinach And Lemon

[Guest guest]

* Exported from MasterCook *

 

Lebanese Split Peas With Spinach And Lemon

 

Recipe By : The 20/30 Fat & Fiber Diet Plan, by Mirkin & Fox, page 134

Serving Size : 1 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Mirkin's 20/30 Fat & Fiber

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound green split peas

5 cups bouillon

preferably ham flavor

1 teaspoon Harissa Sauce -- or to taste

(see separate recipe)

16 ounces canned artichokes

cut into bite-size pieces

10 ounces bagged fresh spinach

1 large stems removed and leaves chopped

OR 10-oz. frozen spinach -- thawed and drained

2 tablespoons fresh lemon juice

2 cups cooked wild rice

OR other whole grains of your choice

 

Combine the split peas and bouillon in a large saucepan over medium

heat. Bring to a boil, reduce heat and simmer 45 minutes or until the peas

are tender but not mushy. (Check them frequently toward the end of the

cooking time.) Stir in the Harissa Sauce, artichoke hearts and spinach;

cover, and cook until the spinach is wilted, 3 to 5 minutes. Stir in the

lemon juice and wild rice and heat through.

 

Yield: 4 to 6 servings, calories: 254, fat: 0g, fiber: 5g.

 

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