Golden Split Pea and Seitan Stew

This hearty split pea and seitan stew is the perfect meal for a cosy night in. You can use green split peas or mung daal if you prefer, and the silverbeet could be swapped with kale or baby spinach.

Serves: 4
Prep time: 15 mins
Cook time: 90 mins

Ingredients: 

1 cup diced onion
2 cloves garlic, minced
1 cup carrot, diced
1 cup broccoli, diced
1 red capsicum, diced
1 tsp dried thyme
1 tsp dried sage
1 bay leaf
1/2 tsp dried rosemary
750 mL salt-reduced vegetable stock
500 mL water
1 1/2 cups yellow split peas, soaked in 2 cup of water for at least 1 hour, drained
4 cups silverbeet, chopped
1 cup seitan, diced (optional)
1/4 cup fresh parsley, chopped
1/4 cup lemon juice
Salt and pepper to taste


Method:

1. Add a splash of water to a large stock pot over medium heat.
2. Add the onion and garlic, and sauté until golden brown. 
3. Add the carrot, capsicum, and broccoli and cook for a further 5 minutes. 
4. Add the herbs and cook for another minute, or until fragrant. 
5. Add the stock, water and drained split peas. 
6. Increase the heat to medium-high and bring to a boil.
7. Reduce the heat to low, cover and simmer, stirring occasionally, until the split peas have softened and thickened the soup, about 45-60 minutes. 
8. Add the silverbeet and seitan. Stir through and cook until the silverbeet has wilted and the seitan is heated through, about 10 minutes. 
9. Turn off the heat and stir through the lemon juice, chopped parsley, salt and pepper.