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MainRecipesBeef | Split Pea-Squash Stew with Basil and Serrano

   Split Pea-Squash Stew with Basil and Serrano submitted by Mom Johnson
A different version of the basic split pea soup recipe! Serve with a green salad and Naan bread or pitas!

In a large pot, bring split peas, turmeric and 4 cups water to a boil. Lower heat and simmer, partially covered and cook for 15 minutes.

Add the squash, salt, sugar, and star anise. Bring to a boil, lower heat to a simmer and cook, uncovered until squash is tender, about 15-20 minutes.

In a small frying pan, melt the butter. When it stops foaming, turn heat to high, add the cumin seeds and cook stirring until browned and fragrant, about 2 minutes. Add the ginger and chilies and cook, stirring constantly another 2 minutes. Add the basil, stir to combine and cook until the basil is wilted.

Serve the stew hot with the spiced butter poured over each serving. Serves 4.

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Printable Version

v 1 cup yellow split peas, rinsed and sorted.
v 1/4 tsp. tumeric
v 2 pounds butternut squash, peeled and cut into 1 inch cubes
v 2 tsp. salt
v 1 tsp. sugar
v 6 star anise pods
v 6 T. butter
v 2 tsp. cumin seeds
v 2-inch piece fresh ginger, grated
v 2 serrano chilies, halved, seeded and thinly sliced
v 12 large fresh basil leaves

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