Thick, wholesome stew to warm you up this winter! Sweet squash swirled through yellow split peas for a healthy, super simple one-pot dinner; made with only 7 ingredients!
Ingredients
8oz (225g) Squash*, diced and peeled
1½ cups Yellow Split Peas, rinsed
2 tsp miso paste
4 garlic cloves, minced
2" inches ginger, minced
2 bay leaves
1 tbsp. olive oil
Instructions
In a large jug, mix the miso paste with 3 cups of boiling water. Set aside.
In a large, heavy-bottom pot add the olive oil and heat over med-high.
Add the garlic and ginger to the pot and let fry for about a minute.
Next, put all of the squash into the pot and stir together with the garlic and ginger. Fry for about 3-4 minutes.
Pour in the Yellow split peas, miso stock and the bay leaves. Stir together and bring to a boil.
Once boiling, reduce to a simmer and let cook for about 45 minutes, stirring occasionally at the start, then more frequently towards the end. You want the squash to cook down into a puree with the help of your stirring to mash it into the stew.
The split peas should be cooked through, but still have a little bite to them.