YELLOW SPLIT PEA COCONUT BREAKFAST PORRIDGE GLUTEN FREE, SOY FREE
INGREDIENTS
1 tablespoon coconut oil 1 teaspoon mustard seeds( optional) 1 white or yellow onion, diced 2 large or 4 small carrots, peeled and diced 1 teaspoon turmeric ½ teaspoon cumin ½ teaspoon coriander 2 teaspoons grated or minced ginger( or ½ teaspoon ground ginger) ½ teaspoon salt ¼ teaspoon freshly ground black pepper 1½ cups yellow split peas 4 cups water ½ cup coconut milk( canned, not boxed) 1 tablespoon lime juice FOR SERVING: 3-4 cups cooked brown rice chopped scallions, green onion, and cilantro avocado slices
SERVES: 4- 5
PREP TIME: 10 MINS COOK TIME: 40 MINS TOTAL TIME: 50 MINS
INSTRUCTION:
Heat the coconut oil in a medium sized pot over medium high heat If using, add mustard seeds and cook them still they pop. Stir in onion and carrots. Saute vegetables until softs and onions are transparent.( Tip: add 1-2 tablespoons of water if the vegetables starts to stick) Stir in the ginger, turmeric, cumin, coriander, salt, and pepper. Add the split peas and water and bring the mixture to a boil. Reduce the heat to a simmer and cover. Cook for 35-40 minutes, or until the split peas are tender. Check the split peas a few times to stir them and make sure they ' re not sticking to the bottom of the pot; if they ' re very thick, stir in a half cup of water. Once the split peas are very tender, stir in the coconut milk and lime juice. Check seasoning and adjust salt, pepper, lime juice, and turmeric to taste. Serve with rice and toppings of choice.