Split pea stew
A thick, economical split-pea stew with carrot and onion that only improves overnight — the definition of make-ahead.
Build a free week around it — no account needed until you save.
- Prep
- 8 min
- Cook
- 30 min
- Serves
- 4 people
Nutrition per serving
Share of this meal’s energy Daily protein, carb and fat targets aren’t set, so these are shown as this meal’s own split. Fiber is part of carbs, so its bar is measured against the standard 28 g daily value instead.
Calculated from each ingredient's nutrition per 100 g and the grams used, then divided by the servings.
Ingredients (5)
- Split peas340 g
- Carrot130 g
- Onion130 g
- Tomato120 g
- Olive oil22 g
Method
- 1
Soften the onion and carrot in the oil with cumin and a bay leaf.
- 2
Add the grated tomato and cook until reduced.
- 3
Stir in the split peas with water to cover and simmer 18 minutes until thick.
- 4
Season generously and mash lightly for body.
- 5
Cool and refrigerate or freeze; loosen with water on reheating.