Categories: food storage, healthy, not tried, soup

Ingredients

• 1 cup split peas
• 2 tablespoons olive oil
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon turmeric
• 1/2 teaspoon dry mustard
• 1/8 teaspoon cayenne pepper

Directions

1. Simmer the peas in about a quart of water for 45 minutes, or until they are tender. Cook the rice while the beans cook. Brown rice takes about the same amount of time to cook.

2. After the peas are tender, heat the olive oil in a small skillet or saucepan.

3. Add the seasonings and fry them gently in the fat until they are fragrant and bubbly.

4. After frying the spices, scoop about 1/2 cup of juice from the split peas into the small pan with the spices. Stir it up to dissolve all the spices in the juice.

5. Pour the spicy juice back into the big pot of split peas.

6. Stir and simmer for a few minutes to blend the flavors.

7. Ladle the split pea dahl over cooked brown rice and serve.

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