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
• 1/2 cup peanut butter
• 1/2 cup lemon juice
• 2 tablespoons soy sauce
• 1 (19 ounce) can chickpeas, drained
• 2 cups frozen spinach
• salt to taste

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Instructions

1. Place split peas in a large container and cover with several inches of cool water; let soak for 1 hour.
2. 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.
3. 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.