Lunch: Yellow Split Pea, Butternut Squash, and Sweet Potato Stew

This vibrant update on a classic is packed with butternut squash, sweet potatoes, and loads of nutrients.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Yellow Split Pea, Butternut Squash, and Sweet Potato Stew

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 medium sweet potato (about 12-oz.), peeled and cut into 1/2-in. pieces
1 onion, chopped
1 c. yellow split peas
2 large cloves garlic, finely chopped
1 jalapeno, seeded and thinly sliced
1 1 1/2-in. piece fresh ginger, peeled and grated
1/2 medium butternut squash (about 1 3/4 lb. total), peeled, seeded, and cut into 1/2-in. pieces
1 tbsp. curry powder
1 tsp. ground turmeric
kosher salt
Black pepper
1/2 c. light coconut milk
1 c. fresh cilantro leaves
1 lemon, cut into wedges

Instructions

In a 5- to 6-quart slow cooker, toss together the sweet potato, onion, split peas, garlic, jalapeno, ginger, butternut squash, curry powder, turmeric and 1/2 teaspoon each salt and pepper.
Stir in 4 cups water and cook, covered, until the peas are tender, 4 to 5 hours on high or 6 to 7 hours on low.
Twenty minutes before serving, stir in the coconut milk. Ladle the stew into bowls and top with the cilantro and lemon wedges.

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