yellow split pea soup

Like most things here - nothing special, but I like to remember the amounts I used.

1 lb of yellow split peas, soaked (for about 24 hours because I kept forgetting to deal with them)
handful of pearled barley
1 large onion
2 carrots
3 stalks of celery
4 cloves of garlic
~1 tbs of thyme
salt
chardonnay (to deglaze pan)

I sauteed the onions, carrots and celery with thyme and liberal sprinkles of salt for maybe 10-15 minutes. Dumped them into the crockpot, which had been slowly heating up (on high) with the split peas and the water they'd soaked in. Dumped in the handful of barley and the chopped garlic. Deglazed the frying pan with chardonnay, dumped that in the crockpot, left it on high for about 4 hours. It could go longer, probably.

Has a reasonable amount of flavor.

lentil/pea/potato curry

2 tablespoons canola oil
2 onions—finely chopped
2 cloves garlicminced (crushed)
2 teaspoons grated fresh ginger
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
½ teaspoon ground cinnamon
½ teaspoon chili powder
1 large potatopeeled and cut into bite-size cubes
½ cup red lentils
14 oz (420g) canned tomatoeschopped
1 cup coconut milk
1 cup vegetable or chicken stock
1 teaspoon garam masala
1 teaspoon salt
1 teaspoon brown sugar
1 cup basmati rice
1 cup green peas
2 tablespoons chopped fresh cilantro (coriander)
1 tablespoon lemon juice


HEAT the oil in a large saucepan over a medium heat and cook the onions for 10 minutes, stirring occasionally. ADD the garlic, ginger, ground coriander, cumin, turmeric and chili and cook, stirring, for 1 minute. ADD the potato and lentils and stir to coat with the spice mixture. ADD the tomatoes, coconut milk, stock, garam masala, salt and sugar, bring to the boil and cover with a lid. REDUCE the heat to medium and simmer, covered, for 20 minutes, stirring occasionally. WHILE the curry simmers, cook the rice. ADD the peas to the curry and simmer, uncovered, for 5 minutes. REMOVE from the heat and stir in the cilantro and lemon juice. SERVE on a bed of rice.
I made this tonight, but
a) omitted cilantro because it's icky
b) definitely started the rice before I made everything else (because brown is the way to go)
c) used extra ginger and garlic
d) accidentally spilled a bit of the canned coconut milk I was using

http://www.mediterrasian.com/delicious_recipes_lentil_curry.htm

lentil spaghetti sauce

I found it here but it's a recipe I'd used before and lost.

oil
3/4 cup chopped onion
2 cloves garlic, minced
4 cups water
1 1/2 cups dried lentils, uncooked
1 teaspoon crushed red pepper
3/4 teaspoon salt
1/2 teaspoon pepper
1 (14 1/2 ounce) can chopped tomatoes
1 (6 ounce) can tomato paste
1 tablespoon white vinegar
2 beef bouillon cubes
1/2 teaspoon dried whole basil
1/2 teaspoon dried whole oregano

Put a few tsp of oil in a heavy pot, turn on heat to medium. Add onion and garlic; saute until tender. Add water and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 30 minutes.

Add tomatoes and next 5 ingredients. Bring to a boil; reduce heat, and simmer 45 minutes to 1 hour or to desired thickness, stirring often.

I serve it over brown rice instead of spaghetti most of the time. I also use somewhat less red pepper and pepper. Don't omit the vinegar - it's really essential to the flavor, for some reason. I usually use (fake) chicken bouillon instead of beef and slightly more oregano and basil.