This little gem comes out of the fabulous Sunset Magazine. It can be served room temperature or warm, just don’t eat it cold. Cause we aren’t eating anything cold.
- 1 C yellow split peas, or black beluga lentils, soaked overnight.
- 1 bay leaf
- 3 tbsp lime juice
- 3/4 Madras curry powder (or any curry powder you may have, but this one is lovely)
- sea salt
- 5 tbsp extra-virgin olive oil
- 2 1/2 C (about 1.5 lbs) peeled, thinly sliced rainbow carrots (this is for pretty factor, use any type of carrot that comes with tops! Forget the aged bagged carrots)
- 1/3 C coarsley chopped cilantro
- 1/4 C coarsely chopped green onions
- freshly ground pepper
Put split peas and bay leaf in small saucepan and cover with water by 1 inch (1.5 inch for lentils…about the depth of the first two knuckles of your pointer finger…not crucial). Bring to a boil over medium-high heat, then reduce heat to a simmer and cook uncovered until just tender, 25-30 minutes.
Meanwhile, in a large bowl, whisk together lime juice, curry powder and about 1 tsp salt. Whisk in oil; stir in carrots.
Drain peas and stir into carrot mixture. Let cool at least 15 minutes, stirring occasionally, for carrots to soften a bit.
Stir in cilantro and green onions. Season to taste with salt and pepper.