Ingredients

How to make it

  • Heat 2 cups of the water and 5 cups of the broth on medium-high in a large stew pot until vapor wafts off the top. Add lentils and dried peas and let cook for an hour on medium covered.
  • Use food processor to combine the yogurt with the miso, curry powder, ginger, cream cheese and sriracha sauce and put in fridge to chill.
  • Cut carrots, radishes and the onion into thin even sized strips about 1 inch long and 1/8 an inch wide.
  • Heat saute pan to medium heat with oil.
  • Pour spice mixture and the strips of radishes, onion and carrots into pan and cook for 3-4 minutes or until radishes begin to brown.
  • Pour into stew pot with lentils and split peas and cook for 20 minutes uncovered on medium-low.
  • Grind mushrooms, potato flakes and garlic powder in a coffee grinder. Add to stew pot and cover for 20 minutes on simmer.
  • Serve with Yogurt topping. Tastes great cold. We serve in massive chili bowls.

Reviews & Comments 2

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    " It was excellent "
    jimrug1 ate it and said...
    This sounds great. I love lentils anyway they are fixed and this recipe is anything but boring... Good Post ....... Jim
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    " It was excellent "
    raelene1951 ate it and said...
    I will be trying this ASAP!
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