Lentil and pea curry

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.

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