Monday, February 17, 2014

LENTILS AND SPLIT PEAS WITH COCONUT MILK ENJOY DAN:

                    LENTIL AND SPLIT PEA SOUP WITH COCONUT by CHEF DAN:
Serves 4-6

INGREDIENTS:
2 tablespoons olive oil
1/2-onion, diced
1 carrot small diced
1 red bell pepper, diced
2 garlic cloves, roughly chopped
1 /2-inch fresh ginger, finely chopped
1 teaspoon cumin
1 tablespoon curry powder
1 teaspoon turmeric
1 teaspoon black pepper
2 tablespoon tomato paste
1 (19 Oz) can MAE PLOY
3/4-cup lintels
3/4-cup split peas
3 cups water

DIRECTIONS:
1.   In a skillet over medium-high heat add oil and when simmering.
2.   Add onion, carrot, bell pepper, along with a pinch of salt.
3.   Sauté for 5-7 minutes.
4.   Add garlic, ginger, cumin, curry powder, turmeric, black pepper, and sauté for 3 minutes.
5.   Stir in tomato paste and coconut milk.
6.   Stir in the lentils and split peas stirring for 30 seconds.
7.   Add the water a splash of salt and bring to a boil.
8.   Reduce heat cover and simmer for 20 minutes.
9.   Remove cover and simmer for 12 minutes longer.
10.                Season with kosher salt and freshly ground black pepper.

ENJOY DAN:        BON-APPETITE!!


No comments:

Post a Comment