Since dinner tonight turned out phenomenally well, I figured I’d post the recipe:
Red lentil and yellow split pea curry
- 1/2 cup red lentils, sorted and rinsed
- 3/4 cup yellow split peas, sorted and rinsed
- 2 Tbsp Extra-virgin olive oil
- 1 large onion, chopped
- 1 red pepper, chopped
- 4 cloves garlic, minced
- 1 tsp fresh ginger, minced
- Dash of turmeric
- Cumin, cayenne pepper, and paprika to taste
First, be sure to rinse the lentils and peas until the water runs clear, and sort them in case there’s detritus mixed in; not all batches of pulses are necessarily clean. Add the pulses to a pot with approximately 2 cups of water, adding in the dash of turmeric. Bring the pot to a simmer, stirring regularly, place the lid on and cook for approximately 15 minutes. While the lentils and peas are cooking, in a larger pot heat the olive oil, adding the remaining spices to bloom before adding the onion, pepper, garlic, and ginger; sauté the vegetables until the onions are translucent, then add the lentils and peas, stirring to combine. Add more water and cumin, etc. to taste; simmer with the lid partially off the pan until at the desired consistency, serve on rice.
Serves … maybe 3 or 4. Uncertain.