Garlic cloves become a delicious condiment when prepared using this simple garlic confit method. Prior to the development of refrigeration, food was preserved in oil using the process known as confit. Spread this garlic confit on garlic toast, mashed potatoes, pasta, or steamed vegetables. Either freeze for several months or keep refrigerated for a few weeks.
| Prep Time: | 25 mins |
| Cook Time: | 1 hr 43 mins |
| Additional Time: | 1 hr |
| Total Time: | 3 hrs 8 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 2 cups yellow split peas
- 5 yams, peeled and diced
- 3 sweet onion (such as Vidalia®), chopped
- 1 cup red lentils
- water to cover
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- ½ cup peanut butter
- ½ cup lemon juice
- 2 tablespoons soy sauce
- 1 (19 ounce) can chickpeas, drained
- 2 cups frozen spinach
- salt to taste
Instructions
- Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
- 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.
- 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.
- Substitute vegetable broth for the water in step 2 if desired.
Reviews
I halved this recipe, and it was still A LOT. I used both vegetable broth and chicken broth to cover the yams, peas, onions, and lentils. More salt is needed, and more cook time is needed to soften the chickpeas.
I halved the recipe still ended up a large amount of soup. I also added some polish sausage and omitted the spinach didn’t have that. But is tastes really good and I will be making it again.