Curried Split Pea Soup
Israeli Couscous with Asparagus and Pine Nuts
- 1 onion, chopped
- ½ tsp crushed red pepper
- ¼ cup olive oil
- 7½ cups organic low-sodium vegetable broth
- 2 cups dried green split peas, rinsed well
- 1 (13.5-oz) can unsweetened coconut milk
- 1 tsp curry powder
- ½ tsp salt
- ½ tsp pepper
- Sauté onion and red pepper in hot oil in a Dutch oven until soft, about 5 minutes. Add broth and peas.
- Simmer, covered, until peas are tender, about 35 minutes. Stir in coconut milk and curry powder.
- Blend mixture, in batches, in a blender to desired consistency. Add salt and pepper.
- 1 (8.8-oz) pkg whole wheat Israeli (pearl) couscous
- 1 lb asparagus, cut into 2-inch pieces
- ¼ cup pine nuts
- 2 Tbsp olive oil
- ½ tsp salt
- 1 tsp pepper
- Prepare couscous according to package directions; add asparagus during last 5 minutes of cooking.
- Toast nuts in a dry skillet until golden. Stir nuts, oil, salt, and pepper into couscous, and toss.
|
Main |
Side |
Total |
| Servings |
6
|
6
|
|
| Fat (g) |
19 |
8 |
27 |
| Sat. Fat (g) |
10 |
1 |
11 |
| Protein (g) |
15 |
7 |
22 |
| Carb (g) |
42 |
34 |
76 |
| Fiber (g) |
14 |
5 |
19 |
