CURRIED SWEET POTATO + YELLOW SPLIT PEA STEW WITH CRISPY SHALLOTS

This is one of those soups that I came up with by looking in my pantry for inspiration. I always seem to have yellow split peas on hand, but I wasn’t sure what to do with them until I made this vibrant and comforting stew. Now I make sure my yellow split peas are stocked to make this soup, and several different variations of it. I think of this as a forgiving pantry meal—even if you do not have sweet potatoes in your kitchen, you can throw this soup together without them, or you can use squash or carrots. As always, the toppings, in this case the Crispy Shallots, are optional but highly recommended.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 400°F. Put the sweet potatoes on a baking sheet, toss with the olive oil, and bake for 20 minutes, or until soft. Roughly mash the potatoes with a fork and set aside. Heat the ghee in a heavy-bottomed pot over medium heat. Add the onion and cook for about 5 minutes, until the onion is soft. Add the garlic, curry powder, and pepper and cook for another 2 minutes (do not add salt at this point). Then add the split peas, mashed sweet potato, and the water. Gently stir the mixture and bring it to a boil. Reduce to a simmer, partially cover, and cook for 30 to 40 minutes, until the split peas are soft. Add the salt and lemon juice, and stir. Simmer for an additional 10 minutes. K eep on low heat until you’re ready to serve. Pour the soup into 4 bowls, finish with a drizzle of coconut milk, and top with Crispy Shallots, if using. This soup will keep for several days in an airtight container in the fridge. Be sure to store the crispy shallots separately in an airtight container on the counter. They will keep for a couple of days.