Dal Vegetable Soup

Ingredients

• 3 tablespoons of coconut oil
• 1 tablespoon cumin seeds
• 1 tablespoon turmeric powder
• 2 cinnamon sticks
• 1/2 teaspoon mustard seeds
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 pound onions, chopped
• 4 cloves garlic, minced
• 1 ounce piece of ginger, grated fine
• 1/2 pound carrots, sliced in rounds
• 1 pound yellow split peas, cleaned of debris
• 12 cups of water
• 2 pounds assorted of any vegetables in chunks, sized to cook evenly (green beans, cauliflower, butternut squash, potatoes, spinach, peas, cabbage, etc.)
• 1 tablespoon kosher salt or more
• freshly ground black pepper

Directions

1. Melt coconut oil in a large stockpot, over medium heat, add all the dry spices except the cayenne and toast for 2-3 minutes.
2. Add the onions, garlic and ginger and cook for 3- 5 minutes stirring constantly to wilt the onions, then add the carrots and cook for a few more minutes.
3. Add the yellow split peas, cayenne pepper and the water and cook until the split peas soften, about 1/2 hour.
4. Add the remaining veggies and cook until the split peas are mushy and the other veggies are cooked.
5. Season to taste with salt and pepper.

Notes

You can substitute any other split legume, but the cooking times may vary.