I heard the familiar sound of the garbage truck rounding the corner of our street, and sprung out of bed and ran to put out what we had.  What a shock, it’s not shorts weather in Kansas Dorothy!  I wont complain though, there is still (even with all 2020 has thrown us) so much beauty all around us.  Colors that really provide a banquet for your eyes.  But we are heading into winter, and to me that only means a few months to spring (I hope, ever the optimist)!  So let’s embrace this colder weather as we prepare for the unusual winter ahead.  This soup recipe is sure to warm you up, it combines the comfort of legumes with the mild heat of a jalapeno.  You can control the heat if you like by cutting back on the jalapeno but leave it in. Put on a sweater, make this soup, look at the beautiful colors and enjoy.  Good to the last drop!

I used 1 cup dry red lentils and 1 cup yellow split peas, that I just rinsed and boiled with the stock. Seasonings included salt, pepper, garlic and curry powder – that’s it, no really, that’s it for the soup. I went one step further and made a topping using 1/2 the jalapeno, olive oil, butter and a few fresh curry leaves (always have this in my freezer). It just takes it to that next step. This easily serves 4 as a main with some bread.  So stay safe, wash and sanitize as required, and stay warm – put on your winter pyjamas!  As always – enjoy!

Ingredients
1 cup dried red lentils, picked through and rinsed
1 cup yellow split peas (you could also just use the ready mixed dried lentils in a package), rinsed
8 cups water, vegetable or chicken stock (about 2 litres, you can always add more if it boils down too much)
1 jalapeno – split in half – finely slice one half for the soup, and finely dice the other half for the topping (well of course you can add more or less – to your taste)
1 tbsp. butter and 1 tbsp. olive oil for the topping (plus a few fresh curry leaves optional but so good)
1 – 2 tsps. curry powder, mild or hot, more or less to your taste
1 medium onion, roughly chopped
2 stalks celery, sliced
1 medium carrot, sliced
6 cloves garlic, mashed
salt/pepper to taste
olive oil for sautéing

Method
Rinse the red lentils and pick through for any dirt, rinse the yellow split peas – set aside
To a medium sized pot, add some olive oil and when hot, add the onion, carrot and celery – cook to soften – about 5 minutes
Add the garlic and sliced jalapeno – cook for about 1 minute, add the curry powder – quickly stir and add the stock/water to the pot – do not let the curry powder burn or it will add a bitter taste to the soup
Add the lentils and split peas to the pot, bring up to a boil, reduce to a simmer and cover – about 30 minutes
While the soup is simmering, make the topping
In a microwaveable bowl, add the butter, olive oil, curry leaves and chopped jalapeno – microwave 2 – 3 times in 30 second intervals, until tiny bubbles appear on the outside edges of the oil – set aside
Check the yellow split peas for doneness at 30 minutes – they should be al dente, the red lentils should be mostly dissolved and will contribute deliciously to thickening the soup
You can use an immersion blender to get a fine puree, but I like texture provided by the yellow split peas – your call
Serve the soup topped with the jalapeno/butter mixture and yogurt or sour cream