Plant-Based Vegan Recipe Persian Yellow Split Pea and Eggplant Stew

Name: Plant-Based Vegan Recipe Persian Yellow Split Pea and Eggplant Stew
Total time: 10 min
Ingredients: 1 cup yellow split peas; 1 medium yellow onion, cut into ¼-inch dice (about 2 cups); 12 medium garlic cloves, minced (about 2 tablespoons); Rind of one lemon, finely chopped; 2 (15-ounce) cans sodium-free or low-sodium tomato sauce (about 3 cups); 2 teaspoons ground cumin; 2 teaspoons ground coriander; ½ teaspoon ground cardamom; 1 teaspoon ground turmeric; ¼ teaspoon ground black pepper; ⅛ teaspoon ground cinnamon; 2 big pinches saffron; ½ teaspoon dried rosebuds (optional); 1 large eggplant (about 1½ pounds), peeled and sliced lengthwise into ½-inch thick slabs; 1 tablespoon fresh lemon juice; Sea salt; Finely chopped fresh mint (optional)

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Years ago, a group of Iranian friends made this Split Pea and Eggplant Stew and I've been making it since. I love the flavor of saffron with split peas...

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Ingredients

1 cup yellow split peas
1 medium yellow onion, cut into ¼-inch dice (about 2 cups)
12 medium garlic cloves, minced (about 2 tablespoons)
Rind of one lemon, finely chopped
2 (15-ounce) cans sodium-free or low-sodium tomato sauce (about 3 cups)
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon ground cardamom
1 teaspoon ground turmeric
¼ teaspoon ground black pepper
⅛ teaspoon ground cinnamon
2 big pinches saffron
½ teaspoon dried rosebuds (optional)
1 large eggplant (about 1½ pounds), peeled and sliced lengthwise into ½-inch thick slabs
1 tablespoon fresh lemon juice
Sea salt
Finely chopped fresh mint (optional)