Yellow Split Peas With Cashews
Say peas and thank you with this versatile vegetarian dish. Think of it as a spicy version of traditional split pea soup. It's one that you will definitely go nuts over as it's infused with crunchy cashews.
At a glance
2 tbsp. vegetable oil 2 onions, diced 2 carrots, peeled and sliced 4 garlic cloves, sliced 2 cups yellow split peas, rinsed and drained 1/3 cup dry white wine 3 medium tomatoes cut into 1-inch dice 1 (14 oz.) can vegetable broth 2 tsp. dry mustard 2 tsp. sweet paprika 1/2 tsp. garlic salt 2 tbsp. Worcestershire sauce 1 cup whole roasted cashews Hot pepper sauce, to serve
In a large saucepan, heat oil over medium-high heat. Add onions, carrots, and garlic and cook, stirring often, until onions are golden brown, 8-10 minutes. Stir in split peas, wine, tomatoes and broth. Bring to a boil, cover and reduce heat to low. Cook until peas turn soft, 50-60 minutes. Stir in mustard, paprika, garlic salt and Worcestershire. Add cashews and cook 5 minutes. Serve hot with hot sauce on the side.
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