Ethiopian Stew from Vegan Dad's blog.
The recipe list included both yellow split peas and red lentils. I had yellow split peas from another recipe I made, and luckily, I picked up some red lentils in the bulk section of Whole Foods yesterday. I boiled the split peas for about 40 minutes while I prepared the veggies.
I diced carrots and potatoes and then sliced onions and minced some fresh ginger. I decided to add one homemade Vegan Filet Mignon (from the freezer) and 1 cup of chickpeas (also homemade from the freezer). I love having the seitan in the freezer ready to use and add to my dishes. It saves me a lot of time and a lot of sodium and preservatives that store-bought seitan contains.
I warmed the spices in the olive oil. I only used 2½ tablespoons of olive oil instead of 4 and I could have cut that down to 1 tablespoon. I added the onion and ginger, and while that was sauteing, I minced some garlic and added it to the pot.
After the onions had softened, I added the diced carrots, potatoes, and Vegan Filet Mignon and let that cook for a couple of minutes.
The recipe calls for a spice mix named Berbere from Vegan Dad's blog. I didn't feel like trying to cut that down to add it to the dish. So, instead of using that, I just grabbed a few spices. I added ½ teaspoon of smoked paprika, ¼ teaspoon of red cayenne pepper, ½ teaspoon of red pepper flakes, and ½ teaspoon of dried jalapeno pepper. (I must have wanted a little heat!)
I threw in some frozen beans. I had a yellow bean/green bean/carrot mix, so I tried not to grab the carrots, but I did get a few in there. I almost left out the beans as I'm not crazy about green beans in stews and there's already split peas, lentils, and chick peas in it. But, I though, might as well since they are in the ingredient list. I did not add the tomato paste. The stew was thick enough with the lentils and split peas.