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Prep Time: 0 Minutes Cook Time: 100 Minutes |
Ready In: 100 Minutes Servings: 8 |
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One of the staples during the winter in my house. Keeps you warm when it is below freezing for months at a time. Ingredients:
1.5 cups of dried lentils ( any variety ) |
1/2 cup dried green peas |
5 cups vegetable broth |
2-3 cups water to desired thickness |
veggies and spice mix |
1 tbsp red miso |
1.5 tbsp worcester sauce |
2 tsp thai curry powder |
1 tsp ginger |
3/4 tsp black pepper |
1/4 tsp mustard |
2 large carrots cut into thin strips |
4-5 large radishes cut into thin strips |
1 maui onion cut into thin strips |
2 tbsp grape seed or peanut oil |
mushroom mix |
1 cup dried shitake mushrooms |
1/2 cup dried potato flakes |
3/4 tsp garlic powder |
1 tbsp peanuts (optional) |
yogurt topping |
3 cups yogurt |
2 tsp red miso |
1.5 tsp thai curry powder |
1/2 tsp ginger |
1/4 cup sriracha sauce |
3/4 cup of cream cheese |
Directions:
1. Heat 2 cups of the water and 5 cups of the broth on medium-high in a large stew pot until vapor wafts off the top. Add lentils and dried peas and let cook for an hour on medium covered.
2. Use food processor to combine the yogurt with the miso, curry powder, ginger, cream cheese and sriracha sauce and put in fridge to chill.
3. Cut carrots, radishes and the onion into thin even sized strips about 1 inch long and 1/8 an inch wide.
4. Heat saute pan to medium heat with oil.
5. Pour spice mixture and the strips of radishes, onion and carrots into pan and cook for 3-4 minutes or until radishes begin to brown.
6. Pour into stew pot with lentils and split peas and cook for 20 minutes uncovered on medium-low.
7. Grind mushrooms, potato flakes and garlic powder in a coffee grinder. Add to stew pot and cover for 20 minutes on simmer.
8. Serve with Yogurt topping. Tastes great cold. We serve in massive chili bowls.
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