Legumes and whole grains are the complementary protein foods that form the basis of meatless meals all over the world. Quinoa gives this bright yellow soup a nutty complexity, and the germ of the grains form tiny haloes. All the spices in this soup have great health benefits, especially the turmeric. You can always add more vegetables, like cauliflower or bell peppers, and freeze the dal for another day.
1 large onion, diced (about 2 cups)
1 tablespoon black mustard seeds
2 tablespoons minced ginger
minced jalapeno to taste
1 tablespoon ground cumin
1 teaspoon ground turmeric
1 tablespoon ground coriander
1 1/2 cups yellow split peas, picked over and drained
3/4 cup quinoa, rinsed
about 8 cups water, divided
2 carrots, chopped
1 tablespoon raw sugar
2 tablespoons lemon juice, or to taste
1 teaspoon salt
When the peas come to a boil, add the carrots to the pot. When it boils again, reduce the heat to a simmer and cover, stirring every 10 minutes and adding more water as needed, until the peas are falling apart, just under an hour.
Season the dal with the raw sugar, lemon juice, cayenne to taste (if using), and salt. Purée if you want a smooth texture. Serve with hot flatbreads.
Ease of Preparation: Moderate
Preparation Time: 20 min
Cook Time: 1 hr
Recipe By: Robin Asbell and Caren Alpert
From: The New Whole Grains Cookbook
Used with permission of Chronicle Books