2tbspVSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, or vsop organic garlic evoo
1small Onion, chopped
4cloves Garlic, finely minced
1inch Fresh Ginger, peeled and finely grated
1whole Pickled Jalapeno Peppers, seeded and finely chopped
1tbspCurry Powder
1 ½tspGaram Masala
½tspGround Turmeric
1tspFine Sea Salt
1tspFresh Cracked Black Pepper, to taste
1 ½cupsYellow Split Peas, toor dal, rinsed and picked through
4cupsLow Sodium Vegetable Stock
2medium Sweet Potato chopped
1bunch Swiss Chard, center stems chopped & leaves roughly chopped
½whole Lime, freshly juiced
1
In a large skillet heat the oils over medium high heat. Add the onion and the swiss chard stems, saute for about 5 minutes.
2
Add the garlic, ginger, and jalapeno pepper and saute for another minute or two.
3
Add all of the seasonings and saute for a minute or two.
4
Add the yellow split peas and vegetable stock. Raise heat to high and bring to a boil. Then reduce the heat and cover. Simmer for 15 minutes.
5
Add the chopped sweet potatoes and simmer for another 15 minutes. Taste and check to see if the lentils are tender.
6
When the lentils are tender, add the swiss chard leaves and cook for another 3 minutes to wilt the leaves. Add the juice of half of a lime just before serving. ENJOY!
Ingredients
2tbspVSOP Persian Lime Extra Virgin Olive Oil
2tbspVSOP Cilantro & Roasted Onion Extra Virgin Olive Oil, or vsop organic garlic evoo
1small Onion, chopped
4cloves Garlic, finely minced
1inch Fresh Ginger, peeled and finely grated
1whole Pickled Jalapeno Peppers, seeded and finely chopped
1tbspCurry Powder
1 ½tspGaram Masala
½tspGround Turmeric
1tspFine Sea Salt
1tspFresh Cracked Black Pepper, to taste
1 ½cupsYellow Split Peas, toor dal, rinsed and picked through
4cupsLow Sodium Vegetable Stock
2medium Sweet Potato chopped
1bunch Swiss Chard, center stems chopped & leaves roughly chopped
½whole Lime, freshly juiced
Directions
1
In a large skillet heat the oils over medium high heat. Add the onion and the swiss chard stems, saute for about 5 minutes.
2
Add the garlic, ginger, and jalapeno pepper and saute for another minute or two.
3
Add all of the seasonings and saute for a minute or two.
4
Add the yellow split peas and vegetable stock. Raise heat to high and bring to a boil. Then reduce the heat and cover. Simmer for 15 minutes.
5
Add the chopped sweet potatoes and simmer for another 15 minutes. Taste and check to see if the lentils are tender.
6
When the lentils are tender, add the swiss chard leaves and cook for another 3 minutes to wilt the leaves. Add the juice of half of a lime just before serving. ENJOY!
