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Serves 4–6

• 1 cup yellow split peas
• 3 cups water
• 1 teaspoon sea salt
• 2 cups chopped yellow onion
• 3 cloves garlic, finely chopped
• 2–3 teaspoons Garam Masala
• sea salt and fresh ground black pepper

Wash peas and soak in water for 10 minutes. Drain, rinse and place in a medium saucepan with water, salt and 1/2 cup of the onion. Bring to a boil, reduce the heat, cover, and simmer until the peas are tender, about 45–50 minutes.

While the split peas are cooking, heat the oil in a skillet and sauté the remaining onion with garlic and garam masala over medium heat, stirring occasionally, until they are golden, soft, and just beginning to brown, about 10–15 minutes.

Add the onion mixture to the cooked peas, stirring to combine. Simmer 10 to 15 minutes to blend flavors. Season with salt and pepper.

Serves 6

• 2 cups red lentils
• 2 tablespoons olive oil
• 1 yellow onion, finely chopped
• 1 teaspoon cumin seeds
• 1/4 teaspoon ground cardamom
• 4 cloves garlic, minced
• 4 cups vegetable broth or chicken broth
• 1 1/2 cups chopped tomatoes with their juice
• 1/3 cup chopped fresh cilantro
• 2 tablespoons minced fresh ginger
• 1 fresh jalapeno pepper, minced
• 1 teaspoon ground turmeric
• 1 teaspoon salt

Place the lentils on a clean, flat surface, preferably light in color to visually aid in the sorting. Sort through the lentils and discard any pebbles or chaff. Place the sorted lentils in a fine mesh strainer and rinse with cold running water, drain.

Heat the oil in a large heavy bottom 5-quart pan over medium-high heat, and sauté the onion until golden brown, about 5 minutes. Add the cumin seeds, cardamom, and garlic to the pan and stir until the spices are just fragrant, about 2 minutes. Add the broth, tomatoes, lentils, cilantro, ginger, jalapeño pepper, turmeric and salt. Bring to a boil over high heat; reduce the heat to low, cover, and simmer, stirring often, until lentils become soft, about 15 minutes.