GREEK SPLIT PEAS WITH TOMATO SAUCE

1 cup yellow split peas, picked over and rinsed
1 tsp. dried oregano
1 tsp. plus 1 Tbsp. extra virgin olive oil, divided use
Salt and freshly ground black pepper, to taste
1 medium onion, thinly sliced
2 tomatoes, chopped
2 Tbsp. tomato paste
1/2 tsp. ground cinnamon
1 bay leaf
1 Tbsp. red wine vinegar
2 tsp. capers, rinsed and drained

Place split peas in a deep saucepan. Add cold water to cover peas by at least 2 inches. Bring to a boil over medium-high heat. Reduce heat to a simmer and cook gently 45-50 minutes, stirring occasionally with a wooden spoon, until peas are soft and almost dry. (Add 1/4 cup water, if needed, to keep peas from sticking.) When peas are soft, stir in oregano and 1 tsp. oil. Season to taste with salt and pepper. Transfer to a wide, shallow dish.

While split peas are cooking, make the sauce:
Heat remaining oil in a medium non-stick skillet over medium-high heat. Sauté onion until golden, about 6 minutes.

Stir in tomatoes, tomato paste, cinnamon, bay leaf and 1/4 cup water. Simmer until tomatoes break down, about 10 minutes. Remove bay leaf.

Mix in vinegar and capers. Season to taste with salt and pepper. Spread sauce evenly over cooked peas. Set aside to cool to room temperature.

Serve, or cover and refrigerate for up to 24 hours. Bring to room temperature before serving.

Makes 4 servings as a main course or 8 servings as appetizers.

Per serving for 4: 250 calories, 5 g. total fat (less than 1 g. saturated fat), 40 g. carbohydrate, 14 g. protein, 2 g. dietary fiber, 52 mg. sodium.

Source: American Institute for Cancer Research