When it comes to soups and stews, it’s handy to have a lentil or split pea recipe in your repertoire. When simmered over a long period of time, these high-fiber dried peas and lentils soften and transform into a nutrient-packed palate for other ingredients, from garnishes and roasted vegetables to poached eggs or broiled tofu.
This version from Annie Bell uses yellow split peas and coconut milk in the base, and then she suggests a number of ways to serve it over several days. With these variations, dal is the kind of dish you can make on a Sunday night and eat throughout the week.
Split peas are at their best when they are meltingly soft and tender; with long, slow simmering they will collapse into a puree of their own accord. But as it only takes minutes to ready for the stove, it is an easy one to cook if you have time. Personally, I love spinach and can never get enough, but this can be varied, or simply left out if you prefer. Some ways to keep this interesting: Serve with a poached egg in the middle, scattered with some of the shallots and chopped cilantro.
Serve with a green salad and topped with some avocado. You could also puree the dal in a blender for a smooth soup, or in a food processor for a textured one, adding enough water or stock to achieve the right consistency.
