Curried Split Pea Soup Recipe

I'm not a huge fan of pea soup, but I did have a bag of green split peas that I panic bought at the beginning of the virus insanity.

Peas are packed with protein. They really fill you up.

Quite out of the blue, it occured to me that pea soup might be a lot more interesting if it were given the Indian curry treatment with some garam masala and coconut milk.

Turns out, I was right.

I am now a fan of split pea soup.

I also used this soup as a way to utilize ingredients that were either usually discarded or getting a little old. This is no time to waste anything that might feed yourself or your loved ones.

8 ounces dry green split peas, soaked overnight
2 cloves garlic, minced
2 shallots, diced
1 jalapeno, minced
1 serrano, minced
All the not too woody ends from 1 lb of asparagus, sliced small
Leftover stalks from 1/2 lb fresh kale, sliced small
Few ounces leftover spinach leaves
2 tsps garam masala
2 tsps aleppo pepper
2 tsps garlic powder
1 1/2 tbls salt
2 tsps black pepper
3 tbls ol…

Red Wine Braised Lentils and Barley

You can never go wrong with lentils. At least that's my thinking. Lentils are always tasty and satisfying. They also are a blank canvas upon which you can layer any flavors you desire. They will readily soak them up and reward you with superb taste and texture.

Try cooking your lentils in a onion/garlic broth that utilizes what we would normally discard. Save your onion skins and garlic clove skins. Simmer then for at least 15 minutes in 2 cups of water and 1 tsp of salt. Simmer longer if necessary. Until the broth smells quite oniony.

Ingredients
1/4 cup dry lentils
1/4 cup dry pearl barley
1/3 cup red wine
7 cloves minced garlic
1/2 medium onion minced
1 medium tomato diced
1/3 cup three color frozen bell pepper with onions
2 tsp Ms. Dash salt free chipotle seasoning
Salt, pepper to taste

Add your barley to the broth, ms. dash and another tsp of salt. Also add several good grinds of black pepper. Simmer for 5 minutes. Then add your lentils.

Cook 5 more minutes and then add your wine.

Continue cooking for 10 minutes longer. Then add onion, tomato, frozen pepper mixture and garlic.

Simmer for 2-3 more minutes until the onions are tender and the frozen stuff is warmed through.

Remove from heat and finish with fresh parsley or cilantro. Add additional salt and pepper to taste.