Yellow Split Pea Kale Stew and Snowzilla

Yellow Split Pea Kale Stew

Today is a snow day or as I affectionally call it - snowzilla - here in Boston, MA. I am glad I made this stew last night to keep me warm. I will take a bowl of stew or soup any day over wearing a sweater. I hate wearing sweaters!

Last night, I watched a Dexter marathon while eating this stew. Perfect for a cold night filled with suspense and uncertainty.

Furthermore, I took a few pictures from my window for you this morning, to illustrate the snowzilla in question. 

Commonwealth Avenue Mall Park

Another one...

The brownstones look amazing layered with snow.

Yellow Split Pea Kale Stew

Ingredients
1 tablespoon olive oil
1 large onion, diced
2 large carrots, peeled and diced
4-5 garlic cloves, minced
1 cup yellow split peas
1/2 cup barley or grain of choice
1/2 pund kale or 1 bunch kale, washed, rough stems removed
7 cups vegetable broth
1 teaspoon sea salt
Freshly ground black pepper to taste
1 tablespoon marjoram
1 tablespoon ground cumin
1 tablespoon smoked paprika
Zest of half a lemon
2 tablespoons freshly squeezed lemon juice (add at the end)

I like to eat mine with toast. 

Directions
In a large pot, sauté the onion and carrots in olive oil over a medium heat, for about 10 minutes. Add garlic along with all the spices and lemon zest. Continue sautéing for another minute or so.

Add yellow split peas, barley, and vegetable broth. Cover, bring to a boil, and cook for 50 minutes to one hour, until the barley and split peas are cooked. Stir occasionally.

About 15 minutes before the stew is ready, add the kale.

Turn off the heat, and add the lemon juice. Taste for seasonings and serve.

Eat!