Directions:
- Rinse peas, put in soup pot with 3 cups water and bring to a boil. Reduce heat, cover and simmer for 45 minutes to an hour.
- Meanwhile, saute the onions and garlic in oil until translucent. Mix in spices and saute for 5 - 10 minutes more, stirring frequently to prevent burning. Set aside.
- When the split peas are cooked, stir in the onion mixture along with the vegetable stock.
- Add the lemon juice and cooked rice, season with salt and pepper.
- Stir in the parsley and gently reheat if necessary.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 611.66 Kcal (2561 kJ) | ||
| Calories from fat | 52.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.8g | 9% | |
|---|---|---|---|
| Cholesterol | 4.05mg | 1% | |
| Sodium | 19029.2mg | 793% | |
| Potassium | 415.21mg | 9% | |
| Total Carbs | 112.2g | 37% | |
| Sugars | 3.62g | 14% | |
| Dietary Fiber | 4.02g | 16% | |
| Protein | 7.55g | 15% | |
| Vitamin C | 20.5mg | 34% | |
| Iron | 2.6mg | 14% | |
| Calcium | 73.4mg | 7% | |
| Amount Per 100 g | |||
| Calories | 126.81 Kcal (531 kJ) | ||
| Calories from fat | 10.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.2g | 9% | |
|---|---|---|---|
| Cholesterol | 0.84mg | 1% | |
| Sodium | 3945.29mg | 793% | |
| Potassium | 86.09mg | 9% | |
| Total Carbs | 23.26g | 37% | |
| Sugars | 0.75g | 14% | |
| Dietary Fiber | 0.83g | 16% | |
| Protein | 1.56g | 15% | |
| Vitamin C | 4.3mg | 34% | |
| Iron | 0.5mg | 14% | |
| Calcium | 15.2mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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