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Ingredients
  • 2 tablespoons grapeseed oil or as needed to coat the pot
  • 1 cup diced red onion (½ large)
  • 2 medium carrots, diced (reserve green tops if desired)
  • 4 cloves garlic, minced
  • 2- inch piece of ginger, grated
  • 2 cups sliced mushrooms (I used mix of white and shiitake)
  • 4 cups vegetable broth
  • 2 cups water
  • 2 cups dry yellow split peas, rinsed
  • 1 tablespoon coriander
  • 1 tablespoon turmeric
  • Salt and pepper to taste
  • subheading: Optional for serving:
  • Cilantro leaves
  • Chopped fresh chives
  • Sunflower seeds, toasted if desired (see note)
Steps
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