Pea and Lentil soup

Salut tout le monde, 
Another week and weekend as come and gone. Hope you've all had an incroyable weekend, to those who's weekend is about to start, have fun and be adventurous. Over the weekend I didn't have the chance of doing a lot of things, but I manage to fit some time for wine, I had the chance of going to one of my favourite restaurant, Blue Cactus the one place that servers the best nacho in Ottawa. I remember ordering small plate, but when the plate arrived I thought it was large. Also I had the chance of having two glass of pinot noir red wine. 
Despite the less adventurous week, I manage to cook something really good that's vegan, vegetarian and eat eaters friendly. Pea and lentil soup, this was suppose to be a soup but it turned into dip, I could've added more vegetable broth, but I decided to go with the dip feeling, and it still taste and looks incroyable.

Weekend adventure-Pinot Noir
1-2 cups green lentil (washed and resined. Can optionally)
Green split peas (can) 
3 1/2 Curry powder 
1 tbsp vegan margarine or olive oil 
1 tbsp garlic powder 
2 tbsp red pepper flakes 
5 1/2 cups of 1.3 vegetable broth (can) 
1 tbsp sea salt 
2 bunch of chives (dried)
2 tbsp cuim 
1 tbsp black pepper 
1 small onion (chopped)
2 chopped garlic 

1. Wash and resin. Cook lentil in medium heat for 30-45 minutes ( like rice, it takes time in order to get the right texture. So it might take longer) 
2. preheat pot in medium heat add vegan margarine or olive oil. Add onion, garlic powder, red pepper flakes, curry powder, cumin, salt, and black pepper. Stir regularly till onion golden brown. Add vegetable broth and lentils and let it simmer. Cook in medium for 30-45 minutes till lentil is tender (it takes long time for the lentil to reach the tender, so it could be more than 45 minutes)
3. When the lentil is done cooking, let it cool off. In the meantime, preheat a pot, add tbsp of vegan margarine, add chopped garlic, spices, curry, black pepper, curry powder, cumin, red pepper flakes and  let it sauté for 45 seconds, add one can of vegetable broth and let it simmer for 1 minute. 
4. Puree green peas, lentil, with the spiced vegetable broth, till completely smooth, chunky or just enough to get not a soup but rather a dip. You can use a blender or food processor. Don't add all the spice broth all at once, rather little at a time which enables you to decided whether you want it to be a smooth liquified soup or a dip texture. 
5. Serve with garlic french baguette or fired peta bread, sided with lemon water or just good all cold water. For a different version of this recipe, and original one visit: 101cookboks
Bon a Petit


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