Meatless Meal
Curried Split Pea Soup
Israeli Couscous with Asparagus and Pine Nuts
Ingredients
- 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
Instructions
- 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.
Side Dish Ingredients
- 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
Side Dish Instructions
- 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.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
397
|
228
|
625
|
| 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 |
| Sodium (mg) | 382 | 197 | 579 |
Clean Eating Meal Plan
This recipe selected from the eMeals Clean Eating Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
