Dahl Soup!

1-2 tablespoons sea salt
1 teaspoon garam masala
1-2 tablespoon curry blend
2 seeded chilis
1 bulb smashed and chopped garlic
1 cup chopped fresh cilantro
8 cups veggie broth
2 cups yellow split peas
1 large can garbanzo beans
1 bag frozen peas and carrots
1 large yam/sweet potato cubed
1 large diced onion
1-2 cups chopped cauliflower
2-4 tablespoons olive oil
1 can coconut milk (optional)
black pepper to taste

Add salt throughout each step.

1. Rinse split peas well and soak overnight
2. Bring veggie stock to a boil, cook split peas until soft (1-2 hours)
3. Add sweet potato, onion, chilis, curry, masala, and garlic. Cook on low to medium heat - stir frequently (10 minutes)
4. Add veggies, cilantro, and olive oil. For a richer stew, add coconut milk. Simmer on low heat for 30 minutes to 1 hour. Serve over basmati rice.