Split Pea Stew with Chunky Vegetables
Submitted by erbro
A thick vegan split pea stew packed with sweet potato, broccoli, Roma tomatoes, and fresh dill. High in fiber and protein with under 1 gram of fat, this plant-powered bowl is weeknight meal prep gold.
YIELD
6 servingsPREP
15 minCOOK
45 minREADY
1 hrsStew, not soup. The difference matters. This one is thick enough to stand a spoon in, with chunky sweet potatoes and broccoli florets that give every bite real substance.
Yellow split peas get partially puréed to create a creamy base while the rest stay whole for texture. Roma tomatoes cook down with the peas, adding a subtle acidity that keeps things from tasting one-note.
Both dried and fresh dill show up here, and that double dose makes itself known. The dried dill simmers into the background while the fresh stuff adds a bright, grassy finish that lifts the whole pot.
Pro Tips
- Soak the yellow split peas for at least 4 hours. They’ll cook faster and purée smoother.
- Cook the broccoli until just barely tender. It softens further in the hot stew and you want it to hold its shape.
- Add the sweet potatoes first since they need more cooking time than the broccoli.
- This stew thickens as it sits. Thin with water when reheating to get it back to the right consistency.
Ingredients
Directions
Soak peas in 4 cups water for 4 hours or longer.
In a medium saucepan, bring peas and soaking water to a boil.
Add tomatoes. Simmer, covered, until peas are very soft, 20 to 25 minutes.
In a blender or food processor, purée 2 cups of pea mixture until smooth, adding a little extra water if necessry.
Return puréed peas to the saucepan.
Cover and keep warm.
In a large, deep pot, combine onion, garlic, parsley, dill, sweet potatoes and remaining 2 cups water.
Bring to a boil, reduce heat and simmer 6 to 7 minutes.
Ad broccoli and simmer another 6 to 8 minutes, or until broccoli is tneder but still crunchy.
Add pea mixture, reduce heat to low, cover and cook gently until just heated through.
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