Split Pea Dal

I don't know how many of us out there love split peas and curry, but for those who do, this recipe is warming and delicious.

It's a grain-free recipe if served plain, without the brown rice.

Split Pea Dal

1 cup split peas
2 cups water or stock
1 cup onion, chopped
1 Tbsp garlic cloves, peeled & minced
¼ tsp sea salt
1 tsp curry powder
1 Tbsp olive oil

Brown rice, cooked (opt.)

Sort and wash split peas. Place in a pot with water or stock, onion, and garlic; bring to a boil. Reduce heat to low, cover, and cook for one hour.

Add salt, and stir until the peas are pureed.

In a small skillet, heat the oil; remove from heat; add curry and stir until it foams. Stir into the split pea puree and mix well. Add more sea salt, if necessary.

Serve over brown rice, if desired.

Carrot Soup

Nick and I both love this soup. The kids, not so much. We don't complain about that. That just means that we get to go back for seconds!

Carrot Soup

2 qts GF vegetable stock

6 med carrots, sliced

2 lge onion, chopped

2 med red potatoes, peeled and chopped

1 cup celery, chopped

1 tsp cumin

1 tsp curry powder

2 Tbsp lemon juice

2 tsp sea salt

In a large soup pot, combine all of the ingredients except the lemon juice and sea salt. Bring to a boil, cover, and reduce the heat.

Simmer until the vegetables are tender, about 30-45 minutes. Add the lemon juice and sea salt to taste. Puree the soup in the Vitamix until completely smooth.

Enjoy!