Yellow Split-Pea Stew

Here is another great recipe made with the local and regional foods we've been purchasing through our online food co-op. This recipe has been adapted from Great Vegetarian Cooking Under Pressure by Lorna J. Sass. If you are new to using a pressure cooker, do a little reading first. This book is excellent to learn how to use one safely. Be sure to include the oil because split peas are foamy when they boil. The recipe serves 6.

• 1 tablespoon sunflower, safflower, or canola oil
• 1 tablespoon finely minced garlic
• 2 teaspoons finely minced fresh ginger
• 2 cups coarsely chopped onions
• 1 teaspoon each  dried basil, oregano, and rosemary leaves
• 1/2 teaspoon whole fennel seeds
• 1 bay leaf
• 1 medium sweet potato, chopped
• 2 small turnip roots, chopped
• 4 cups vegetable broth plus 2 cups water
• 2 cups dried yellow split peas, picked over and rinsed

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•  1/4 cup fresh  minced cilantro
• 1 cup fresh watercress leaves

 Heat the oil in the pressure cooker. Cook the onion and garlic for 1 minute or two, stirring constantly. Stir in the basil, oregano, rosemary, fennel, and bay leaf. Add the sweet potato, turnips, broth, water, and split peas, making sure the mixture does not fill more than half the space in the pressure cooker. Bring to a boil.

Lock the lid in place, bring to pressure, reduce the heat just enough to maintain high pressure, and cook for 10-11 minutes. Remove from heat and allow pressure to come down naturally. Remove bay leaf, stir in the cilantro and watercress, and serve.

Update: I made a variation of this that skips the sweet potatoes and other spices (except the bay leaves) and uses turnip greens, fresh mint, and fresh oregano instead of the cilantro and watercress. I put the mint and oregano in a bouquet garni, which I removed before serving. Delicious!