Yellow Split Peas With Cashews

This is from my 365 Ways to Cook Vegetarian cookbook. Serve by itself or over cooked rice.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 2  tablespoons  vegetable oil
• 2  onions, diced
• 2  carrots, peeled and sliced
• 4  garlic cloves, sliced
• 2  cups  yellow split peas, rinsed and drained
• 1⁄3 cup dry white wine
• 3  medium tomatoes, cut into 1-inch dice
• 1 (14 ounce) can vegetable broth
• 2  teaspoons dry mustard
• 2  teaspoons sweet paprika
• 1⁄2 teaspoon  garlic salt
• 2  tablespoons Worcestershire sauce
• 1  cup  whole roasted cashews
•  hot  pepper sauce, to serve

Directions

1. In a large saucepan, heat oil over medium-high heat.
2. Add onions, carrots, and garlic and cook, stirring often, until onions are golden brown, 8-10 minutes.
3. Stir in split peas, wine, tomatoes and broth. Bring to a boil, cover and reduce heat to low.
4. Cook until peas turn soft, 50-60 minutes. Stir in mustard, paprika, garlic salt and Worcestershire.
5. Add cashews and cook 5 minutes. Serve hot with hot sauce on the side.