This stew is a family favorite. Normally, split pea soup is flavored with ham hocks or some other non-vegetarian ingredient, but this recipe is totally vegetarian and can be vegan if the yogurt is left out. An added benefit: this is a one dish meal! The peas are full of fiber and protein, and the veggies and rice make for a well-balanced meal. Enjoy!

Step 1: Get Ready...

First, dress up in an outfit that inspires you to cook.
This recipe provides four large servings (as the only dish), or up to eight smaller servings as a side dish.
For the stew:
   1 1/2 cups split peas
   1 cup onions, coarsely chopped
   8 cloves garlic
   4 cups vegetable broth
   2 tbsp olive oil
   8 oz spinach, stemmed
   1/2 cup finely chopped flat leaf parsley
   1/2 cup finely chopped cilantro
   4 large tomatoes or 1 cup cherry tomatoes
   1 tbsp fresh dill
   pepper flakes to taste (~2 tsp)
   salt and pepper to taste

For the rice:
   1 1/2 cups basmati rice
   3 cups water

Garnish:
   lowfat plain yogurt

Step 2: She's So Cute When She Collects Tomatoes!

If possible, enlist your guests to help!

Step 3:

Heat the oil in a large saucepan. Chop the garlic and the onions* and add to the oil. Sautee on medium heat until the onions are translucent.
Add 3 cups of vegetable broth, and bring to a boil.
Add the split peas. Let simmer for 50 minutes.
*Tip: refrigerate the onions before you chop them so they don't irritate your eyes and mess up your make-up!

Step 4: Put on the Rice

After 30 minutes, put on the rice. Boil 3 cups water, then add rice and a dash of salt. Cover and let simmer for 20 minutes.

Step 5: Chop Everything!

Wash and stem the spinach. It will cook down in the stew, so there's no need to chop it unless the leave are particularly big. Chop the dill, tomatoes, and parsley. Add into the stew in the last 15 minutes (35 minutes after adding the split peas). Stir occasionally to ensure even cooking.