Ingredients

4 tbsp olive oil

4 med onions, chopped

4 cloves garlic, minced

4 tsp ground cumin

4 tsp garam masala

4 tbsp fresh ginger, grated

4 cups yellow split peas, rinsed

2 qts chicken stock

2 qts water

28 whole cardamom pods

2 med potatoes, peeled 1/2" dice

1 head cauliflower, rinsed 1/2" dice

olive oil

salt & pepper

Preparation

Preheat oven to 400F.

  1. Sautee onion and garlic in olive oil until golden brown
  2. Add cumin, garam masala and ginger and sautee for 2 minutes.
  3. Add chicken stock, water, cardamom pods and split peas and bring to a boil. Turn down and simmer for 30 minutes.
  4. Toss cauliflower with olive oil (to coat) and salt & pepper. Put on sheet pan and roast, stirring once or twice until golden brown (10-15 minutes).
  5. Add potatoes and simmer for 10 minutes or until tender.
  6. Remove cardamom pods.
  7. Add roasted cauliflower and lemon, salt & pepper to taste.