Cabbage and yellow split pea curry

1 TBL mustard seeds

1 onion, diced

4 garlic cloves, minced

1 tsp ginger powder

2 TBL curry

1 TBL turmeric

1/2 tsp cumin

1/2 tsp garam masala

4 cups faux chicken broth

1/4 cup white vinegar

2 medium potatoes, chopped

1 cup yellow split peas

4-5 Thai chilies chopped

1 small cabbage chopped (4 cups approximately)

cayenne pepper to taste

Heat a small amount of oil in a dutch oven and add mustard seeds, cover until seeds begin to pop. Add onions and saute until translucent, 2-3 minutes, on medium heat. Add garlic and spices, cook for 2 minutes. Add potatoes and chilies, and stir. Add yellow split peas and faux chicken broth, bring to a boil, then cover and cook on medium. When the split peas begin to soften (about 30 minutes), add cabbage and vinegar, cover. Reduce heat to medium-low, and cook an additional 30 minutes or until the cabbage is desired texture.

Red lentil and yellow split pea soup

This soup was inspired by a dip we made, inspired by a recipe in Food and Wine magazine for Green Lentil Hummus. We topped it with some white rice and very lemony tahina, mixed with paprika and cayenne for an extra bite of acidity and heat.

Red lentil and yellow split pea soup

1 cup red lentils
1 cup yellow split peas
2 faux chicken bouillion cubes
1 bay leaf
1 carrot
1 stalk celery
1 onion
6 garlic cloves
6 cups water

1/4 cup tahini
1/4 cup lemon juice
1/2 cup cilantro
2-3 chard leaves
1/4 tsp cumin
1/2 tsp cayenne

Bring the water to boil with the bullion cubes, bay leaf, lentils and split peas. Cook 10-15 minutes, until lentils begin to soften. Add diced onions, celery, carrots, and garlic. Cook 20-30 minutes, covered on medium or medium low. Stir every 10 minutes or so to help break up the lentils and peas. Stir in remaining ingredients and cook another 10-15 minutes uncovered, stirring frequently.