When it comes to soups and stews, it's handy to have a lentil or split pea recipe in your repertoire. When simmered over a long period of time, these high-fiber dried peas and lentils soften and transform into a nutrient-packed palate for other ingredients, from garnishes and roasted vegetables to poached eggs or broiled tofu.
This version from Annie Bell uses yellow split peas and coconut milk in the base, and then she suggests a number of ways to serve it over several days. With these variations, dal is the kind of dish you can make on a Sunday night and eat throughout the week.
