6 cups low-sodium vegetable broth or chicken broth
1 lb. green split peas, picked over and rinsed
1 tsp. salt
1 (5-oz.) package baby spinach
1/4 cup chopped fresh mint, plus additional for garnish
2 tsp. lemon juice
6 tbsp. crumbled feta
6 tbsp. extra virgin olive oil
*Use caution when blending hot liquids. Hold blender lid down with a kitchen towel while blender is running.
TIP: Dried lentils and beans are great to have in your pantry – they’re inexpensive and shelf-stable.
TIP: We opted for time-saving bagged spinach, but if you prefer, you can save money on this recipe by opting for fresh spinach, then washing and tearing yourself.
Heat oil in a medium skillet over medium-high heat. Add onion and cook for 5 minutes or until soft, stirring often. Add garlic, cumin, coriander and cayenne and cook for 30 seconds or until fragrant, stirring constantly. Transfer to a 4- or 5-quart slow cooker.
Add broth, peas and salt and stir to combine. Cover and cook on LOW for about 9 hours or until peas are very tender.
Add spinach in batches and stir until wilted. Stir in 1/4 cup mint. Using an immersion blender, puree soup. (Alternately, puree soup in batches in a blender*.) Stir in lemon juice. Ladle into 6 bowls; top evenly with feta and olive oil and sprinkle with additional mint.
Per serving (1 1/2 cups): 340 calories, 18 g protein, 9 g total fat (2 g sat., 0 g trans), 47 g carbohydrate, 17 g fiber, 7 g sugar, 8 mg cholesterol, 637 mg sodium, 10 points