Since I only cook for two, I often find myself trimming recipes down because I really do not like to eat the same thing all the time – or ever. I don’t know if you would call me an adventurous eater, but I do like to try different combinations and am always looking for new, modern recipes. I do not like comfort food for the most part, but my husband does. Of course, his comfort food is not the same as what I call comfort food since he is from South America and I am from North America. Both Americans, food very different.
So, to make less waste and save time, I am trying to prepare meals with a mind to future eating. I am making yellow lentils and using them in two different recipes. For the split peas I am giving the nod to a yellow split pea dahl I saw on Pinterest. That recipe is from Little Passports, A Global Adventure. Their site looks interesting. They offer toys and materials for young children to teach them about other countries. So you might want to click on over there to check it out.
The other recipe is inspired by a recipe from the blog Leek Soup. The blogger there is a professional photography with an eye toward the culinary. I got a warning that SPAM had been reported at her site, but decided to click through anyway. What I got was, after a while, a popup appeared warning that my computer could be infected. I think I have seen that annoying thing before, but do not click on it. My husband did and I had to do all sorts of things to get rid of it. Wow. I hope I am not reinfected. I was using my tablet when I got that message, not my computer. Wonder if that makes a difference? I got no such warning from my regular desktop and that is running Norton 360.
Yellow Split Pea and Wheat Berry Salad
For the split peas:
- 1 cup yellow split peas
- 4 cups water
- 1 tomato (chopped)
- 1 teaspoon ground fennel (I have not seen this in the store, so I ground some seeds up in a spice grinder – leftovers are awesome on pork chops or chicken)
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon chilli powder
For the pesto:
- 1/4 cup roasted pumpkin seeds (pepitas)
- 1 cup fresh cilantro leaves and stems or 1 cup fresh parsley leaves and stems (lightly packed)
- 1/3 cup Parmesan cheese (grated or thinly sliced)
- 3 garlic cloves, peeled
- 1 tablespoon fresh lemon juice
- 1 Serrano chile or 1 jalapeno pepper
- 2/3 cup extra virgin olive oil (use a good one)
- freshly ground black pepper
For the salad:
- 2 cups cooked wheat berries (I cook these ahead of time since they can take up to 90 minutes – they last 3 days refrigerated)
- One bunch escarole, tough stems removed and leaves torn (or any lettuce or baby spinach you like)
- One handful of roasted pumpkin seeds.
Place the yellow split pea ingredients into a large saucepan, bring to a boil, cover, reduce heat, and simmer until the peas are soft, 30 to 45 minutes. If you do not wish to serve this salad warm, allow peas to cool while preparing the remaining components.
Into a food processor, place pumpkin seeds, cilantro (or parsley), cheese, garlic, lemon juice, chile, and a splash of olive oil. Process to chop up, then drizzle in the remaining olive oil, with the motor running, to form the pesto. You do not have to use all of the olive oil if you don’t want to. Season with salt and pepper.
Place the lettuce leaves, wheat berries, and split peas into a bowl and toss with a little of the pesto. Divide among serving dishes, drizzle on more pesto, and sprinkle each with some pumpkin seeds. Serve.