Yield: 4 servings
Preparation time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Ingredients:
• 2 cups split peas, dry
2 tablespoons canola oil
• ½ onion, sliced into rings
• 1 tablespoon garlic, minced
• 2 green onions, chopped
• 2 small zucchinis, sliced
• 1 796 mL can diced tomatoes
• 1 cup shredded cheese
• ¼ teaspoon soy sauce, reduced sodium
• ½ teaspoon salt
• ¼ teaspoon black pepper
Directions:
1. Cook split peas according to pulse cooking instructions. Drain.
2. Heat oil in a pot over medium-low heat. Add onion rings. Sauté until browned. Remove from pot and set aside.
3. Add garlic. Sauté until fragrant.
4. Add green onions and zucchini. Sauté until slightly tender, about 5 minutes.
5. Pour diced tomatoes on top of zucchini mixture. Sprinkle two thirds of the cheese on top of the tomato layer.
6. Lay onion rings on top of cheese layer. Sprinkle the rest of the cheese on top of the onion layer.
7. Sprinkle soy sauce, salt and pepper on top of the sautée.
8. Reduce heat to low, cover, and cook for about 5 minutes, until cheese is melted and tomatoes are heated through.
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