Vegetarian lentil medley
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Whole green lentils |
| ⅔ | cup | Split peas |
| 2½ | cup | Cold water |
| 2 | Leeks, cut in 1/4\" slices | |
| 2 | Zucchini, cut in 1/4\" slices | |
| 2 | Carrots, thinly sliced | |
| 2 | Celery stalks, thinly sliced | |
| 1 | Onion, coarsely chopped | |
| 1 | Garlic clove, crushed | |
| 2 | tablespoons | Ghee |
| ½ | teaspoon | Turmeric |
| 1 | teaspoon | Mustard seeds |
| 2 | teaspoons | Garam Masala |
| Salt to taste | ||
| Fresh celery leaves | ||
| Lemon slices | ||
Directions
Soak lentils and peas overnight. Drain lentils and peas and put into a saucepan. Add cold water, bring to a boil and boil 10 minutes. Add vegetables and garlic, cover and cook gently 10 minutes.
Meanwhile, melt ghee in a saucepan. Add turmeric, mustard seeds and Garam Masala and cook gently 2 minutes or until seeds begin to pop. Stir into lentil mixture and cook 15 minutes or until vegetables and lentils are tender and liquid has been absorbed. Season with salt. Garnish with celery leaves and lemon slices and serve hot.