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This delicious protein and fiber rich lentil dish is traditional in India and Nepal. A simple yet abundantly nutritious and delicious dish!
- ¾ cup split peas
- ¾ cup lentils
- 10 cups veggie stock
- 2Tbsp coconut oil/ olive oil
- 1 Tbsp grated coconut (toast a bit to bring out the flavour)
- 2 tsp mustard seed
- 1 Tbsp ground cumin
- 2 tsp ground coriander
- 1 tsp crushed chilies
- 1 tsp turmeric
- 1 tsp tamari or Bragg’s liquid aminos
- sea salt
- 1 carrot (finely chopped)
- 1 small sweet potato/yam (chopped)
- 1 red pepper (finely chopped)
- ¾ cup frozen green peas
Rinse and soak lentils and split peas for 1 hour (or more!)
Bring split peas to a boil in the vegetable stock then simmer for 15 minutes. Add lentils and carrot.
Heat oil and sear the mustard seeds until they pop. Turn off heat and add the chilies, cumin, coriander, turmeric and yam. Mix together and let stand.
Add the potato spice mix to the soup/lentil-pea broth and continue to simmer for about 30 minutes, until well cooked. You can cook until it thickens or leave it more like a soup.
Add toasted coconut, tamari, peppers and peas. Simmer for a few more minutes and serve over basmati rice, quinoa or naan bread.