Ingredients

• 2 cups yellow split peas
• 5 yams , peeled and diced
• 3 sweets onion , such as Vidalia®
• 1 cup red lentils
• water to cover
• 3 cloves garlic , minced
• 1 tablespoon minced ginger
• 0.5 cups peanut butter
• 0.5 cups lemon juice
• 2 tablespoons soy sauce
• 1 , 19 ounce
• 2 cups frozen spinach
• salt to taste

Instructions

1. 1 Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. 2 Combine drained split peas, yams, onions, and red lentils in a large pot. Pour in enough water to cover by 1 inch. Stir in garlic and ginger. Bring to a boil; skim foam off the top with a slotted spoon. Simmer until yams are very tender, about 1 hour 30 minutes.
3. 3 Mash split peas, yams, and lentils with a potato masher. Stir peanut butter, lemon juice, and soy sauce into the soup. Add chickpeas and frozen spinach; cook until warmed through, 8 to 10 minutes. Season with salt.

Nutrition per serving