Taj Mahal/ Split Pea & Black Lentil, Vegetable Soup
Advanced/ Veg Based/ Vegan/ Concept Cooking
This is a 3 day project (Thursday, Friday, Saturday), the actual prep, cook and to freezer time is about 3 hours it takes a bit more time if you hand cut vs. food processor cut your ingredients. The first 2 nights it soaks and cooks while you sleep, the third day is most of the work time. I usually freeze portions 6 or more, heat them it a pot with a shot of water, then add the Garbanzos (optional) and the toppings. I often make it for when I have visitors and sometimes serve it in smaller bowls with later entrees. This is a complicated concept recipe utilizing fully cooked, semi cooked and raw toppings. The flavor is robust the content is flavor and prescription minded. I call it "The Taj Mahal with respect for the elaborate content beauty and hint of India taste. Shopping list of ingredients at end.
In a Crock Pot 8 quart capacity:
Soak: in about 1/2 gallon of water after rinsing. Soak about 24 hours
1/2 Cup Whole Black Lentils
1/2 Cup Split Black Lentils
2 Cups Split Peas (The Organic variety at Whole Foods appear to be bigger then the bag brand.)
Two brands of Whole Black Lentils ( Urad ), Roshni is less expensive I use it, they are also available Organic at Whole Foods & online. Deep (Beautiful) is a renowned brand.
Note: Peas will stick to the bottom of your crook pot like cement, to avoid this put water in first, put into the pot in the following order, rinsed black lentils, rinsed split black lentils, then rinsed peas, break up the block of wet peas with your hand directly after they are put into the water in the pot. Rinse each item in a strainer with sprayer. This will help.
The following night cook peas and lentils in a crook pot add 1 quart of water or vegetable broth.
Cook on high for 12 1/2 hours or more until the beans become soft.
After the beans are cooked add:
2 quarts water or vegetable broth
Approximate amounts/
The flowing can be cubed in a food processor.
5 Cups Sweet Potato
5 Cups Rutabaga , or Turnip if not available
5 Cups Carrots, Orange, Purple, or Mixed Color Variety (I like to alternate for different batches)
Chopped together in a food processor:
1 Purple Onion large (Not Yellow, Sweet, or White!)
1 Garlic bulb
3 to 4 Cayenne Peppers sliced across to thin rounds, frozen or fresh
4 Thai Peppers chopped by hand, frozen or fresh
1 table spoon flax seeds
6 bay leaves (optional)
Cook on high for about 6 hours until the vegetables soften some.
During the last 30 min. of cooking add spices, it will help thicken.
Note: If you add them before this you will greatly diminish their taste!
(NOT OPTIONAL)
2 Tbsp. Fenugreek Seeds
1 tsp S&B Oriental Hot Mustard (powder)
1 tsp Currie Powder
1/2 tsp Cumin
1 tsp Gram Marcel
1/2 tsp ground Black Pepper
6 Tbsp. Red Wine Vinegar
Extreme Optional ONLY IF YOU ABSOLUTLY LOVE HOT FOOD!!!!
1/4 tsp Carolina Reaper Pepper Powder
Before Serving add:
1/3 Cup garbanzo beans stir in.
Top with: in the following order
1 Tbsp. Nutritional Yeast
1 Cup chopped fresh or frozen/thawed Roma Tomato's
1/3 Cup Chopped Red Chard
Spring Onion sliced across
Chives fresh, Chopped
Black Sesame Seeds
"Simply Organic" is a brand we recommend; they are more expensive than thrift store brands.
It has been my experience that inexpensive spices thoroughly lack flavor, and their taste is distorted. That being stated it is worth the investment to acquire good spices. Sometimes I purchase Curry Powder Organic online bulk from "Foods For Life".
Shopping List:
Split Peas
Black Lentils
Split Black Lentils
Sweet Potato
Rutabaga , or Turnip if not available
Carrots
Cayenne Peppers frozen or fresh
Thai Peppers frozen or fresh
Roma Tomato's
Red Chard
Spring Onion
Chives fresh
Flax Seeds
Bay Leaves
Fenugreek Seeds
S&B Oriental Hot Mustard
Currie Powder
Cumin
Gram Marcel
Black Pepper
Red Wine Vinegar
Carolina Reaper Pepper Powder / optional/
Nutritional Yeast
Black Sesame Seeds
Freezer Meals For Busy Days
Namaste
