Lentil Medley

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Lentil Medley

 

2/3 c. whole green lentils

2/3 c. split peas

2 1/2 cs. 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 tbsps. ghee

1/2 tsp. turmeric

1 tsp. mustard seeds

2 tsps. garam masala

salt to taste

fresh celery leaves

lemon slices

 

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.

Makes 4 servings.