Get excited dear heart because here come lentils and peas to save you with an abundance of folate and vitamin B6, both powerful heart protectors. The lentils are also great suppliers of magnesium, which relaxes blood vessels, and peas bless the bones with an abundance of vitamin K in addition to their generous offering of super, anti-oxidant vitamin C.* It’s so hearty and filling it feels like there must be meat in there somewhere, but the protein this time is completely plant based.
8 cup(s) broth -- divided, any kind
1 onion -- yellow, diced
4 fresh tomato(es) -- diced
4 cubed potato(es) -- medium, 1/2" cubes
5 garlic clove(s) -- crushed
2 tbsp chili powder
1 tsp cumin -- or more if you like
1 tsp salt
2 1/4 cup(s) brown lentils
16 oz(s) green peas
1/4 cup(s) cilantro -- chopped
Prep Work: Chop onion, tomatoes, potaotes and crush garlic. Store together.
1. Pour 1/4 c. broth in soup pot. Heat to medium and add onion, tomatoes, potatoes and garlic. Cook 8 min.; onion will be translucent.
2. Stir in chili powder, cumin and salt. Add lentils, peas and remaining 7 3/4 c. of broth. Bring to boil, then reduce heat to medium-low simmer and offset the lid. Simmer 30 min.
3. Take lid off and simmer 10 min. more; lentils should be tender. Mix in cilantro.
* READ MORE ABOUT AMAZING LENTILS AND PEAS: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52
*George and Abraham probably ate lentils daily as it was a New England colonial staple along with baked beans. Yellow lentils are the “pease” in “Pease porridge hot, pease prorridge cold…” Wikipedia
(adapted from wholefoodsmarket.com “Lentil Chili”)