Preparation : 30 min Cooking : 1 h
220 calories/serving
Ingredients
90 g black eyed peas (dried) 1/2 cup
9 tbsp green or brown lentils (dried) 90 g
1 tbsp olive oil 15 mL
1/2 onions 100 g
2 cloves garlic
1 tsp gingerroot 5 g
1/2 tsp ground coriander 1 g
1/4 tsp ground cumin 0.4 g
1/4 tsp turmeric 1 g
ground pepper to taste
1/8 tsp cayenne pepper 0.4 g
3 tomatoes, Roma type, finely chopped 220 g
1 pinch salt 0.1 g
2 cups chicken broth, low-sodium 500 mL
9 tbsp green/snap beans, chopped 60 g
26 g spinach 1 cup
1/2 tbsp lemon juice, freshly squeezed 1/4 lemon
2 tbsp fresh cilantro [optional] 4 g
Before you start
Using a pressure cooker will reduce the cooking time from 1 h to 20 min. A blender or food processor will be very useful.
Method
Rinse the black eyed peas and lentils under cold running water then drain well. Soak them in water for 30 minutes, while preparing the rest of the ingredients.
Meanwhile, put the onion, garlic, ginger and one tablespoon of water in a food processor then pulse until a course paste is formed.
Heat the oil in a pot or a pressure cooker over medium heat. Add the onion mixture then sauté for a few minutes, until golden and fragrant. Stir in the spices and cook for one minute. Add the tomatoes and continue cooking, with occasional stirring, for 6-7 min.
Drain the lentils and black eyed peas, then add then to the pot or pressure cooker with the broth, and green beans. Saeson with salt and pepper to taste.
If using a pressure cooker, cover and close, then bring to high pressure (*Follow the manufacturer's directions to determine when high pressure has been reached). Cook 20 min. If not using a pressure cooker, cover the pot, lower the heat and simmer for 1 h, until the black eyed peas are tender.
Add the spinach and lemon juice and cook for 5 more minutes.
Ladle into bowls and sprinkle with cilantro leaves(optional).
9 tbsp green or brown lentils (dried) 90 g
1 tbsp olive oil 15 mL
1/2 onions 100 g
2 cloves garlic
1 tsp gingerroot 5 g
1/2 tsp ground coriander 1 g
1/4 tsp ground cumin 0.4 g
1/4 tsp turmeric 1 g
ground pepper to taste
1/8 tsp cayenne pepper 0.4 g
3 tomatoes, Roma type, finely chopped 220 g
1 pinch salt 0.1 g
2 cups chicken broth, low-sodium 500 mL
9 tbsp green/snap beans, chopped 60 g
26 g spinach 1 cup
1/2 tbsp lemon juice, freshly squeezed 1/4 lemon
2 tbsp fresh cilantro [optional] 4 g
Before you start
Using a pressure cooker will reduce the cooking time from 1 h to 20 min. A blender or food processor will be very useful.
Method
Rinse the black eyed peas and lentils under cold running water then drain well. Soak them in water for 30 minutes, while preparing the rest of the ingredients.
Meanwhile, put the onion, garlic, ginger and one tablespoon of water in a food processor then pulse until a course paste is formed.
Heat the oil in a pot or a pressure cooker over medium heat. Add the onion mixture then sauté for a few minutes, until golden and fragrant. Stir in the spices and cook for one minute. Add the tomatoes and continue cooking, with occasional stirring, for 6-7 min.
Drain the lentils and black eyed peas, then add then to the pot or pressure cooker with the broth, and green beans. Saeson with salt and pepper to taste.
If using a pressure cooker, cover and close, then bring to high pressure (*Follow the manufacturer's directions to determine when high pressure has been reached). Cook 20 min. If not using a pressure cooker, cover the pot, lower the heat and simmer for 1 h, until the black eyed peas are tender.
Add the spinach and lemon juice and cook for 5 more minutes.
Ladle into bowls and sprinkle with cilantro leaves(optional).
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