So basically – cooking is hard. There is so much to consider. Quantities, substitutions, ingredients. The planning alone is overwhelming. As you know, I bought some books to get me on the right track, get me cooking, get me healthy. That’s where this journey began.
In the wonderful Joyous Health cookbook, there’s a recipe for lentil soup and because I bought all of the wrong things due to leaving my list at home, I somehow stumbled on a modification that is quite delicious. In case you’re wondering the recipe, the recipe in the book is Mama Bea’s Curried Lentil Soup.
I’ve made the original and it was awesome, but so was the modified version. I may have swapped lentils for split peas. Yup. That happened. Not convinced? See for yourself – recipe below.
1 medium sized onion, diced (original recipe calls for white onion)
2 cloves of garlic, finely chopped
2 tbsp of coconut oil
2 cups split peas (original recipe calls for yellow lentils)
1 tbsp dried basil
2 tsp curry powder
2 tsp tumeric
cayenne pepper to taste
2 small sweet potatoes (original recipe calls for russet potato)
6 cups vegetable broth
Sea salt and freshly ground pepper to taste
2 handfuls of spinach
Using a large soup pot over medium heat, cook onion and garlic in coconut oil, stirring frequently until tender. Add sweet potato and spices. Stir. Add rinsed split peas. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until split peas are tender (could be up to 60 minutes). Add spinach, salt and pepper to taste. Option – garnish with cilantro and a tsp of olive oil.