This is another fast dinner that I whip up for my family when I’m in a pinch. Dinners that only require me to chop and throw in a pan are right up my alley. I love this meal because it utilizes ingredients that are usually found in the pantry 24/7 so you don’t need to go out and buy anything special. It’s super warming on a cold day and it makes plenty so enough for a family of four with left overs.
2 Tbsp oil
1 Chopped onion
2 cloves garlic, crushed
1 Tbsp grated ginger
1/2 Tbs mustard seeds
1 Tbsp Cumin
2 tsp Coriander
1 tsp turmeric
1 cup split peas ( any type work)
1 can diced tomatoes
3 cups veggie stock
1 cup lentils ( I use canned)
1 cup chickpeas
3 cups of chopped veggies either fresh or frozen. ( I like pumpkin, beans, broccoli)
1/2 cup coconut cream
1/2 cup chopped coriander
1. Heat 2 tablespoons of oil in a large saucepan. Add the onion, garlic and ginger, and cook for 3 or 4 minutes until softened.
2. Add mustard seeds, cumin, coriander and turmeric to the pan and cook for a further 2 minutes until fragrant.
3. Add split peas, tomatoes and stock. Bring to a simmer for 30 minutes, until the peas start to soften.
4. Add lentils, chickpeas and vegetables and continue to cook for 15 minutes until all the vegetables are soft.
5. Add coconut cream and cook heat through. Just before serving add some fresh coriander and season with salt and pepper.