• 1 cup Lotus Foods Organic Brown Basmati Rice
  • 1 cup yellow split peas
  • 6 cups vegetable broth
  • 2 cups cauliflower florets cut into bite-size pieces
  • 2 tbsp freshly grated ginger ~3-inch piece
  • 1 tbsp coconut oil or ghee
  • 1 tsp heaping cumin seeds
  • 1 tsp cumin powder
  • 1 tsp turmeric powder
  • 1 tsp ground mustard powder
  •  tsp Himalayan sea salt
  • 2 cups kale middle stems removed and chopped
  • 1 cup frozen peas
  • 1

    Soak rice for 30-60 mins. Drain and set aside.

  • 2

    Carefully sort through yellow split peas being mindful to remove any tiny stones or debris.

  • 3

    Add split peas to a large bowl with enough water to cover. Swirl around with your hands making sure the peas are clean. Drain.

  • 4

    Add split peas and 3 cups of vegetable broth to a large, heavy-bottom pot or Dutch oven and cover with a tight-fitting lid. Bring to a boil and reduce heat to simmer for 20 mins.

  • 5

    Add soaked and drained rice to the pot with remaining 3 cups of vegetable broth. Bring back up to a boil and reduce to simmer again for 20 mins. Some yellow split peas take longer to cook than others; typically, the total cooking time is 40-45 mins. Taste, making sure both the split peas and are soft. If not, continue cooking, adding more liquid if needed.

  • 6

    Prepare cauliflower and ginger.

  • 7

    Using a large skillet, over medium-high heat, add coconut oil and cumin seeds. Stir around the pan for 1-2 minutes. Add cauliflower and ginger, giving a good stir to coat. Continue cooking 1-2 mins.

  • 8

    Combine cumin powder, turmeric, ground mustard and sea salt.

  • 9

    Add cauliflower, cumin seed, and ginger combination to the split pea and rice pot.

  • 10

    Gently stir in chopped kale and frozen peas. Taste and adjust seasoning if needed.

  • 11

    Turn off the heat and cover with tight-fitting lid for 5 mins, just long enough to heat the kale and peas.

  • 12

    Serve warm.