1. First: Rinse lentils and split peas; set aside. 2. Heat 3-4 tablespoons olive oil in a large kettle or pot. 3. Cook on med. high heat. 4. Add onions, leeks, garlic (finely diced), celery and carrots. 5. Caramelize until a hint of brown color appears. 6. Proceed to pour in 3 cups water, 3 tbsp Better Than Bouillon (NO Chicken Base), 1 can coconut creme, 2 cans coconut milk and drained Hunt's stewed tomatoes, 1/2 can pineapples (tidbits and juice from can), 1 stalk lemongrass and fresh thyme. 7. Cook until lightly boiling. Stir until No Chicken base dissolves. 8. Add rinsed lentils and split peas. 9. Stir together slowly. 10. Turn heat down to low/simmer. 11. Slowly add all spices: 2 tsp cayenne pepper, 1 tbsp Thai curry powder, 1 tsp garlic powder, 1 tsp salt, 1 tbsp cinnamon, 1/2 tsp nutmeg, a dash of ground cloves, 2 tsp oregano, 1 tsp basil, and pepper to taste. 12. Cook for 30 minutes covered or until lentils are soft. 13. Top with a sprig of fresh cilantro. ---------------------------------------------------------------------------
Nutrition
Ingredients
