350g split red lentils, 1tsp ground turmeric
2 large fresh green chillies chopped,
1tbsp coconut oil, 1tsp brown mustard seeds, 1tsp cumin seeds, 2tsp garam masala
1tsp ground coriander
125mls (1⁄2 cup) water
1 large ripe tomato, chopped
salt & ground black pepper, to taste 1⁄4 cup chopped fresh coriander
1 Combine the lentils, split peas, turmeric and chillies to a large saucepan of boiling water and boil, uncovered, for 30 minutes, until tender. Drain and place in a bowl. Mash roughly with a fork and set aside.
2 Heat the coconut oil in the saucepan over medium heat and cook the mustard seeds and cumin seeds for 30 seconds or until the mustard seeds begin to pop. Add the garam masala and coriander and cook for 30 seconds.
3 Add in the lentils and peas, water, and tomato and bring to the boil, reduce heat to low and simmer, partially covered, stirring often, for 4 minutes.
4 Stir in the coriander and serve immediately.
Process these through a vegetable juicer and enjoy.