1 cup yellow split peas
1 cup red split lentils (masoor dal)
7 cups water
2 carrots diced
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons coconut oil
8 green onions, thinly sliced
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons real sea salt
one small handful cilantro, chopped
the night before rinse your 2 cups of split peas and lentils
add to a pot and cover with 8 cups of water
soak until mid afternoon the following day
rinse your soaked peas and lentils and put back in the pot
when you're ready to start dinner...
sauté onions and ginger in 1-2 T. of coconut oil
add everything together in a large pot
bring to boil
and simmer until tender
top with chopped cilantro!
***if you do not soak your legumes, nuts, seeds or grains you can skip the soaking and just prepare with dried lentils and split peas.
Soaking releases the phytic acid and makes them more beneficial and easier to digest.