I love eating bean and peas and I cook it at least once a week, sometimes more. Some of my favorites are split peas, black eye peas, pigeon peas, red beans, black beans and or course lentil peas. And I always cook them from scratch, never from the can…that’s how my momma taught me.
Lentil peas are rich in protein, fiber, calcium and folic acid and they also contain vitamins C and B.
Lentil is known to be good for people suffering from diabetes, and it helps with lowering cholesterol, helps with heart disease, cancer prevention and also weight loss and digestion. And the icing on the cake is that it has anti aging properties.
2 cups lentil peas
1 medium onion
3-4 cloves of garlic
6 cups of water or veg stock
1 large tomato
1 1/2 cup of baby carrots
1 tbsp of pepper sauce
Parsley for garnish
Himalayan salt & black pepper to taste
On medium high heat, in a large stock pot add 4 1/2 cups of water or vegetable stock, the whole onion (sliced), and the garlic(cleaned&chopped).
Before adding the lentil to the pot make sure its clean and rinsed in water. Add the lentil to pot.
Let cook for about 15-20 minutes before adding the baby carrots and sliced tomatoes. Add a little salt and black pepper and hot pepper to taste.
Continue cooking in medium to high heat, constantly stirring and adding extra water or stock to pot. Making sure that peas doesn’t stick to bottom of pot.
Add extra salt and black pepper to taste.
Lentil is cooked once peas is soft and carrots are cooked
Serve alone in bowl with some chopped parsley as garnish..or you can eat peas with brown rice, quinoa, or salad on the side.