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!!