Ingredients
For the Slow Cooker Split Pea Soup
- 1/2 cup Dried split peas rinsed
- 1/2 cup Onion diced
- 1 cup Carrot diced
- 1 stalk Celery diced
- 3 cloves Garlic minced
- 4 cups Chicken broth
- 1/4 tsp Dried thyme
- 1/4 tsp Black pepper
- 1 Bay leaf
- Salt to taste
- Black pepper to taste
For the Caprese Panini
- 2 TBSP Mayonnaise
- 2 TBSP Pesto sauce
- 4 slices Sourdough bread
- 4 oz Fresh mozzarella sliced
- Extra-virgin olive oil drizzled
- 12 leaves Fresh basil
- 4 slices Tomato
- Nonstick spray
For the Mango Lassi
- 1 1/2 cups Frozen mango chopped
- 1/4 cup Plain yogurt
- 3 cups Milk
- 1 TBSP Sugar to taste
- 1/4 TBSP Ground cardamom
Instructions
- Prep all the ingredients as described.
- Make the split pea soup: In a slow cooker, combine split peas, onion, carrot, celery, garlic, chicken broth, dried thyme, black pepper, and bay leaf. Cover and cook on low for 8 hours, or until peas are tender. Season with salt and pepper to taste. Remove the bay leaf before serving.
- Preheat a panini grill or skillet over medium heat.
- In a bowl, mix mayonnaise and pesto. Spread onto one side of each bread slice.
- Layer the panini with mozzarella (drizzled with olive oil), basil leaves, tomato slices (seasoned with salt and pepper). Top with another slice of bread.
- Grill the panini: If using a panini press, spray with nonstick spray, press the sandwich, and grill until crispy and cheese is melted. (If using a skillet, place the sandwich, cover with a lid, and cook on both sides until golden and melty).
- Make the mango lassi: In a blender, combine mango, yogurt, milk, sugar, and cardamom. Blend until smooth. Adjust sweetness or consistency with extra sugar, milk, water, or mango. Pour into glasses.
- Serve the split pea soup with the caprese panini and mango lassi.
Nutrition
Calories: 996kcal | Carbohydrates: 100g | Protein: 51g | Fat: 45g | Saturated Fat: 18g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.04g | Cholesterol: 106mg | Sodium: 2814mg | Potassium: 1760mg | Fiber: 19g | Sugar: 41g | Vitamin A: 12773IU | Vitamin C: 18mg | Calcium: 969mg | Iron: 6mg
Caprese Sandwich
Ingredients
For the Slow Cooker Split Pea Soup
- 1/2 cup Dried split peas rinsed
- 1/2 cup Onion diced
- 1 cup Carrot diced
- 1 stalk Celery diced
- 3 cloves Garlic minced
- 4 cups Chicken broth
- 1/4 tsp Dried thyme
- 1/4 tsp Black pepper
- 1 Bay leaf
- Salt to taste
- Black pepper to taste
For the Caprese Panini
- 2 TBSP Mayonnaise
- 2 TBSP Pesto sauce
- 4 slices Sourdough bread
- 4 oz Fresh mozzarella sliced
- Extra-virgin olive oil drizzled
- 12 leaves Fresh basil
- 4 slices Tomato
- Nonstick spray
For the Mango Lassi
- 1 1/2 cups Frozen mango chopped
- 1/4 cup Plain yogurt
- 3 cups Milk
- 1 TBSP Sugar to taste
- 1/4 TBSP Ground cardamom
Instructions
- Prep all the ingredients as described.
- Make the split pea soup: In a slow cooker, combine split peas, onion, carrot, celery, garlic, chicken broth, dried thyme, black pepper, and bay leaf. Cover and cook on low for 8 hours, or until peas are tender. Season with salt and pepper to taste. Remove the bay leaf before serving.
- Preheat a panini grill or skillet over medium heat.
- In a bowl, mix mayonnaise and pesto. Spread onto one side of each bread slice.
- Layer the panini with mozzarella (drizzled with olive oil), basil leaves, tomato slices (seasoned with salt and pepper). Top with another slice of bread.
- Grill the panini: If using a panini press, spray with nonstick spray, press the sandwich, and grill until crispy and cheese is melted. (If using a skillet, place the sandwich, cover with a lid, and cook on both sides until golden and melty).
- Make the mango lassi: In a blender, combine mango, yogurt, milk, sugar, and cardamom. Blend until smooth. Adjust sweetness or consistency with extra sugar, milk, water, or mango. Pour into glasses.
- Serve the split pea soup with the caprese panini and mango lassi.
Nutrition
Calories: 996kcalCarbohydrates: 100gProtein: 51gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.04gCholesterol: 106mgSodium: 2814mgPotassium: 1760mgFiber: 19gSugar: 41gVitamin A: 12773IUVitamin C: 18mgCalcium: 969mgIron: 6mg
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