. Mince the
Fresh Ginger (2 Tbsp)
. Slice the
. Roughly chop the
Beet Greens (2 cups)
Yellow Split Peas (1 cup)
Red Lentils (1 cup)
until the water runs clear.
In a medium pot that can hold at least 12 cups of liquid, combine
Water (7 cups)
, split yellow peas and red lentils. Bring to a simmer.
Once it simmers, add diced carrot, onion, and 1/2 tablespoon of minced ginger. Boil for 30 minutes or until the red lentils are broken down.
In the meantime, in a medium pan toast your
Garam Masala (2 Tbsp)
until fragrant. Set garam masala aside.
In the same pan, on medium-high heat, add
Butter (2 Tbsp)
Raisins (1/3 cup)
, remaining ginger, and half of the sliced green onions. Cook until soft, about 2 minutes.
Tomato Paste (3 Tbsp)
and cook an additional 2-3 minutes.
Add garam masala and cook an additional 2-3 minutes.
Once the red lentils have broken down, add the raisins/tomato paste/spice etc mixture and the
Coconut Milk (1 2/3 cups)
to the pot. Simmer for 10 more minutes.
Add beet greens and simmer for an additional 10 minutes.
Turn off heat and add
Lime Juice (3 Tbsp)
Fresh Cilantro (1/2 cup)
and remaining sliced green onions. Enjoy!