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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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..awesome..filling..tastey... Ingredients:
1 tablespoon olive oil |
1 -2 large yellow onion, chopped |
1 tablespoon garlic (3 fresh cloves chopped) |
2 tablespoons fresh ginger, sliced and chopped |
2 tablespoons samji curry powder or 2 tablespoons garam masala |
1 teaspoon cumin |
1 teaspoon turmeric |
1 teaspoon coriander |
6 -8 cups vegetable stock |
2 bay leaves |
1/4 lb split peas |
1/2 lb red lentil |
1/2 lb yellow lentils |
4 large carrots, chopped |
3 -4 large chopped tomatoes |
2 large potatoes, cubed |
1 large butternut squash, cubed |
Directions:
1. In pot stir fry for 2 minutes:.
2. 1 tablespoon olive oil.
3. 1-2 large yellow onions chopped.
4. 1 tbsp garlic ( 3 fresh cloves chopped).
5. 2 tbps fresh ginger sliced and chopped.
6. 2 tbsp samji curry powder or 2 tbsp garam masala.
7. 1 teaspoon cumin.
8. 1 teaspoon tumeric.
9. 1 teaspoon corriander.
10. Then Add:.
11. 6 - 8 cups of vegitable stock.
12. 2 bay leaves.
13. 1/4 Lbs split peas.
14. 1/2 lbs red lentils.
15. 1/2 lbs yellow lentils.
16. 4 large carrots chopped.
17. 3-4 large chopped tomatoes.
18. 2 large potatoes cubed.
19. 1 large buternut squash cubed.
20. Add any vegies you like; peas, corn, cauliflower, etc.
21. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, or until the peas are tender.
22. Serve with hot red pepper flakes/ fresh chopped cilantro on top/ spoonfull of plain yogurt to taste on top.
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