Tuesday, November 15, 2016
This is a nice thick bean dish that makes a satisfying weeknight dinner when served over hot rice and a side salad or sliced fruit. The original recipe called for yellow split peas, but I like lentils for a low-FODMAPs version (skip the garlic, too). If you like a very smooth consistency, use an immersion blender to puree the cooked lentils. Otherwise serve it as is for a little more texture.
If you are trying to make this on a weeknight, you might want to bring the peas, garlic and broth to a boil in the morning, then turn off the heat and cover the pot until the evening when you can bring it back to a boil and complete the last steps. You could also make a soup version of this by adding extra liquid.
From Gutbliss by Dr. Robyn Chutkan
1 lb lentils (or yellow split peas) rinsed and drained
6 cups chicken or vegetable broth
3 large cloves garlic, minced
1 cup coconut milk
3 scallions, chopped
2 sprigs of fresh thyme
1/2 tsp cumin
1 tsp curry powder
Salt and pepper to taste
Boil the split peas in the broth with garlic until the peas are soft, about an hour. Add broth or water as needed to keep the mixture liquid.
Add the coconut milk and boil for 10 more minutes. Add the scallions and thyme and cook for 10 minutes more. Remove from the heat and blend with an immersion blender if a smooth consistency is desired.
Return to the heat and cook another 30 minutes. Season with curry, cumin, salt and pepper. Serve over rice.