Add a kick to your weekday meals this week. Cooking the spices and chilies in oil heightens the flavors of this savory side. Your co-workers will want a share for themselves and with only 15 minutes of prep time you can easily deliver.
Calories 295, Fat 4g, Sodium 550mg, Carbs 62g, Fiber 20g, Sugar 0g, Protein 23g
Indian Split Peas with Vegetables
Cooking the spices and chilies in oil heightens the flavors of this savory side.
2 teaspoons vegetable oil
1/2 teaspoon cumin seed or 1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
2 jalapeño chilies, seeded and finely chopped
3 cups cauliflowerets (1 pound)
2 cups cooked yellow split peas
1/4 cup Progresso™ chicken broth (from 32-oz carton) or vegetable broth
2 cups frozen sweet peas, thawed or 1 can (15 oz) Progresso™ black beans, drained, rinsed
Heat oil in 10-inch sillet over medium-high heat. Cook cumin, turmeric and chilies in oil 2 minutes, stirring occasionally.
Stir in cauliflowerets and broth. Cook and cover 3 to 4 minutes or until cauliflowerets are tender.
Stir in remaining ingredients. Cook about 5 minutes, stirring occasionally, until hot.
For a milder dish, use a 4-ounce can of drained chilies instead of the jalapeños.
Leftovers are perfect packed into warmed pita bread halves.
Calories 295, Fat 4 grams, Saturated Fat 1 grams, Trans Fat 0 grams, Cholesterol 0 milligrams, Sodium 550 milligrams, Carbs 62 grams, Fiber 20 grams, Sugar 0 grams, Protein 23 grams