Indian Vegetable Stew
Adapted from Dr. Dean Ornish’s Program for Reversing Heart Disease.
1 cup dry split peas (I used green)
5 cups water
2 cups chopped onion
½ tsp. turmeric
2 tsp. ground cumin
2 tsp. ground coriander
2 cups chopped carrots (I used purple and yellow)
3 cups fresh broccoli (flowers and some stems are OK)
3 cups fresh cauliflower (flowers and some stems are OK) (I used purple and Romanesco)
1 quart of canned tomatoes or one 28 oz. can (diced)
2½ tsp. sea salt (I used coarse gray)
Boil split peas in 5 cups of water for 40 minutes. If you want a really thick soup, use less water. Use an immersion blender, blender, or food processor to puree the peas. Meanwhile, sauté onions, turmeric, cumin, and coriander in a little water. When the onions are tender, add carrots, broccoli, cauliflower, tomatoes, and sea salt. Cook vegetables until partially cooked, adding a little more water if necessary. Add split peas and cook until all vegetables are tender. Add additional water to thin if desired. Add additional sea salt if desired.
