Servings: 5
Calories: 356kcal
Ingredients
- 2 cups lentils
- 6 cups vegetable broth
- 2 celery stalks diced
- 1 large carrot diced
- 1 onion diced
- 1 potato diced
- 2 garlic cloves chopped
- 2 bay leaves
- 1 sprig thyme
- ½ tsp ground cumin
- ¼ tsp liquid smoke
Smokey Tempeh Crumble Topping
- 1 block tempeh
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
Instructions
- Dice celery, carrot, onion, and chop the garlic cloves. Peel and cut the potato into ½ inch pieces.
- Heat oil in a large pot over medium-high heat. Add the celery, carrot, onion, and cumin and saute for about 2 - 3 minutes. Add garlic and saute 1 minute longer.
- Pour in the vegetable broth, add the split peas, potato, liquid smoke, thyme, and bay leaves.
- Bring to a boil, then cover and reduce it to a low simmer for about 1 hour, stirring occasionally.
- Once the split peas and potato are tender, remove the bay leaves and thyme sprig. Add the liquid smoke and use an immersion blender to blend it to your desire texture. We like to do a half blend, keeping some texture, but you can blend it until smooth or choose not to blend at all.
- Serve it topped with smokey tempeh crumble and some chopped parsley.
Smokey Tempeh Crumble Topping
- Crumble tempeh block using your hands.
- Add the soy sauce, maple syrup, onion powder, garlic powder, and paprika to the tempeh crumble making sure to coat the pieces.
- Airfry at 375 °F for 12 minutes making sure to shake in-between.
Nutrition
Calories: 356kcal | Carbohydrates: 65g | Protein: 22g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 1552mg | Potassium: 1050mg | Fiber: 26g | Sugar: 9g | Vitamin A: 3256IU | Vitamin C: 15mg | Calcium: 73mg | Iron: 7mg
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