Italian Split Pea Stew with Cauliflower
Italian Split Pea Stew with Cauliflower is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. This recipe makes 4 servings with 249 calories, 15g of protein, and 3g of fat each. For $1.37 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 1 hour and 25 minutes. It will be a hit at your Autumn event. If you have italian seasoning, vegetable broth, olive oil, and a few other ingredients on hand, you can make it. 133 people have tried and liked this recipe. It is brought to you by Cookin Canuck. This recipe is typical of Mediterranean cuisine. Taking all factors into account, this recipe earns a spoonacular score of 99%, which is great. Users who liked this recipe also liked Split Pea & Cauliflower Soup, Persian Beef-and-Split-Pea Stew, and Curried Split Pea Soup with Cauliflower.
Servings: 4
Preparation duration: 15 minutes
Cooking duration: 70 minutes
Ingredients:
2 medium carrots, diced
3 cups cauliflower florets
1 large stalk celery, diced
¼ cup minced flat-leaf parsley
2 garlic cloves, minced
¼ tsp ground pepper
1 ¼ tsp Italian seasoning
2 tsp olive oil
¼ tsp salt
Salt and pepper, to taste
1 cup split peas
¾ cup canned diced tomatoes(no liquid)
2 cups vegetable broth
2 ½ cups water
1 yellow onion, chopped
Equipment:
dutch oven
sauce pan
Cooking instruction summary:
Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrots, and cook until the onions soften, about 5 minutes.Add the garlic and Italian seasoning, and cook for 1 minute.Stir in the split peas, vegetable broth and water. Bring to a boil, then simmer until the peas are just tender, about 45 minutes.Stir in the cauliflower and simmer for 15 minutes.Add the diced tomatoes and cook for 5 minutes.Season with salt and pepper, and stir in the parsley. Taste and adjust seasoning, if desired. Serve.
Step by step:
1. Heat the olive oil in a large saucepan or Dutch oven set over medium heat.
2. Add the onion, celery and carrots, and cook until the onions soften, about 5 minutes.
3. Add the garlic and Italian seasoning, and cook for 1 minute.Stir in the split peas, vegetable broth and water. Bring to a boil, then simmer until the peas are just tender, about 45 minutes.Stir in the cauliflower and simmer for 15 minutes.
4. Add the diced tomatoes and cook for 5 minutes.Season with salt and pepper, and stir in the parsley. Taste and adjust seasoning, if desired.
5. Serve.
Nutrition Information:
covered percent of daily need
