Yellow split peas incorporated into a ginger-spiked yellow coconut curry broth (lots of turmeric) - cherry tomatoes, chive oil, seeds, micro greens. The best kind of working lunch.
Ingredients
2 cups / 14 oz / 400g yellow split peas
7 cups / 1.6 liters water
1 medium yellow carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
1 1/2 tablespoons ghee or coconut oil, butter, olive oil
1 small onion, chopped
2-3 tablespoons yellow curry paste
10 yellow cherry tomatoes, quartered (optional)
1 cup full fat coconut milk
1 1/2 teaspoons fine grain sea salt, or to taste
to serve: micro greens, toasted seeds, chives or chive oil, creme fraiche, labneh, or yogurt.
Directions
Give the split peas a good rinse, until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small skillet or saucepan over low heat, heat the ghee, and saute the onion until translucent. Stir in the curry paste, and cook, stirring constantly, until it is quite fragrant - just a minute or two. Add the remaining ginger, and tomatoes. Saute for a few minutes, until the tomatoes collapse a bit. Add this mixture to the simmering soup along with the coconut milk and salt.
Simmer, uncovered, for 5-10 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Then re-season. Ladle into bowls and top with any of the suggested toppings. Or serve over rice or quinoa.
