2 T. olive oil

1 large yellow onion, finely chopped

6 cloves garlic, minced

2 carrots, finely chopped

1 t. cumin seeds

1 t. turmeric powder

2 t. red pepper flakes, plus more for garnish

1 1/2 c. dried yellow split peas, rinsed

4 c. water

Cutting board and sharp knife

Small bowls (to hold onions, carrots, garlic and spices until ready to cook)

Small strainer

Measuring spoons (tablespoon and teaspoon)

1 or 2 cup measure

Frying pan (preferably a well-seasoned cast iron skillet)

Crockpot

Chop onions and carrots (keep separate). Mince garlic.

Mix together spices (cumin seeds, turmeric and red pepper flakes) and in a small bowl and set aside.

Saute the onions until golden. Add the carrots and saute until soft. Add the garlic and cook briefly. Add the spices and cook until the spices are aromatic. Add ~1 c. water of water to the frying pan to loosen up stuck on pieces. Pour onion mixture into the crockpot.

Rinse the split peas and add them to the crockpot along with the rest of the water. Cook on low for ~4 hrs. Serve over rice.

Vegetarian Times, January/February 2014, p.44