fusion

Creamy Yellow Split Pea Soup with Flatbread

Name: Creamy Yellow Split Pea Soup with Flatbread
Yield: 1 serving
Cuisine: fusion
Ingredients: 97 g yellow split peas, dry; 56 g onion, chopped; 74 g carrot, diced; 5 g garlic; 5 g olive oil; 1 g ground cumin; 0.5 g ground turmeric; 465 g vegetable stock; 9 g lemon juice; 38 g sour cream or labneh; 2 g berbere spice blend; 26 g all-purpose flour; 0.5 g baking powder; 2 g salt; 0.5 g black pepper

This baked dish pairs yellow split peas, dry with onion, chopped, carrot, diced and garlic. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced Vegetarian High satiety

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

34 g Protein

106 g Carbohydrates

14 g Fat

30 g Fiber

Creamy Yellow Split Pea Soup with Flatbread

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

97g yellow split peas, dry 331 kcal
56g onion, chopped 22 kcal
74g carrot, diced 30 kcal
5g garlic 7 kcal
5g olive oil 44 kcal
1g ground cumin 4 kcal
1g ground turmeric 2 kcal
465g vegetable stock 28 kcal
9g lemon juice 3 kcal
38g sour cream or labneh 75 kcal
2g berbere spice blend 6 kcal
26g all-purpose flour 95 kcal
1g baking powder 1 kcal
2g salt 0 kcal
1g black pepper 1 kcal

Cooking instructions

onioncarrotgarlicolive oilground cuminground turmeric
Saute onion and carrot in olive oil for 5 minutes. Add garlic, cumin, and turmeric.
yellow split peasvegetable stock
Add the rinsed split peas and stock. Simmer for 35-45 minutes until very soft.
lemon juiceberbere spice blendsaltblack pepper
Blend until creamy. Season with lemon juice, salt, and pepper.
sour cream or labnehall-purpose flourbaking powdersalt
Mix flour, 25 g sour cream or labneh, baking powder, and salt into a soft dough, adding a little water if needed.
Roll into one flatbread and cook in a hot dry pan for about 2 minutes per side.
sour cream or labnehberbere spice blend
Top the soup with the remaining sour cream or labneh and berbere. Serve with the flatbread.