Easy Lentil Soup, Bok Choy Stir Fry, Rice & Tomato Chutney Meal

Instructions

1. Wash 1 cup of split peas 2-3 times in running water and soak for 10 minutes.
2. Rinse 1 cup of rice and cook it with 1.5 cups of water (adjust depending on rice type).
3. Heat 2 tsp olive oil in a pan. Add garlic (and green chili if using) and sauté until golden.
4. Add 1 tsp olive oil to a pan. Add a few fenugreek or cumin seeds (optional).
5. Boil the soaked lentils with 2 cups of water, 1/4 tsp turmeric, and salt to taste until soft.
6. Bring to a boil, then simmer covered until done. Alternatively, cook in a rice cooker.
7. Add the chopped bok choy and stir well.
8. Roast the medium ripe tomato, garlic, and 1 green chili (optional) in the pan.
9. In a small pan, heat 1 tsp ghee or oil. Add 1/4 tsp cumin seeds, 2-3 sliced garlic cloves (optional), and dried chili (optional). Let it brown slightly.
10. Add salt to taste.
11. Blend or mash the roasted ingredients with salt to taste, 1 tbsp sesame seeds or peanuts (if using), and fresh cilantro or mint (if using).
12. Pour the tempered oil mixture into the boiled dal and simmer for 2-3 minutes.
13. Cook for 4-5 minutes until the bok choy is tender.