If you’ve been wondering what to do with those split peas sitting in the pantry, this recipe is your inspiration. And if you haven’t yet discovered the delicious food of British cookbook author, Nigel Slater, this recipe is your introduction. Nigel has a simplistic approach to food which completely resonates with me. This recipe is an adaptation of one I found in his book Real Cooking.  My version includes fresh coconut milk which adds an element of creamy goodness. Along with some crusty bread this soup makes the perfect simple supper.

Adapted from Nigel Slater’s Split Pea Soup with Moroccan Spiced Butter, Real Cooking, 2006

1/2 cup unsweetened coconut flakes
1 cup boiling water

2 tablespoons extra virgin coconut oil or butter
1 large onion, diced
2 large cloves of garlic, minced
1/2 teaspoon red chili flakes
1 tablespoon curry powder
1 1/2 cups green or yellow split peas
1 quart vegetable stock
sea salt

First, prepare the fresh coconut milk. Place the coconut flakes into a bowl. Cover them with boiling water and set aside to steep and cool to room temperature. Place a sieve or strainer over a large bowl. Line it with a double layer of cheesecloth. Pour the soaked coconut with its liquid into the lined strainer. Lift the cheesecloth, pull the edges together, and squeeze out the coconut milk. If you have a fine mesh strainer, you can forgo the cheesecloth. But make sure to squeeze the liquid from the coconut using your hands. Reserve the coconut milk. The remaining coconut can be air dried and toasted for other uses.

Heat the extra virgin coconut oil or butter in a heavy saucepan. Add the onion and sauté until soft and translucent. Add the garlic, chili flakes, and curry and stir to coat in the oil. Add the split peas and then the stock. Bring the stock to a boil then reduce to a low simmer. Continue cooking for 45 minutes. Check the pot often and add more water, if needed.

Once the split peas are tender and most of the liquid has been absorbed stir in the fresh coconut milk. Season generously with sea salt.

Serves 6

It’s surprising how well you can make due in a borrowed kitchen, especially one that looks out to palm trees and water. I was proud of myself for only bringing three pieces of kitchen equipment with us to Florida – sharp knife, cast iron skillet, wooden spoon. The owner told us that the furnished apartment we would be renting for 2 months had a “fully equipped” kitchen, so I put faith in her description and limited myself to the essentials.

As for “fully equipped,” let’s just say our basic kitchen needs are met. The only purchase required upon arrival was a bamboo cutting board to replace the plastic one worn from years of use. I do miss my pressure cooker though.

This recipe was inspired by several veggie burger recipes that I have found over the years, most notably the Ultimate Veggie Burger created by Heidi Swanson at 101cookbooks. The beauty of a good veggie burger recipe is that you can swap the beans for any you have on hand. And you can be creative with the seasonings. I had cilantro in the fridge, but any herb or combination of herbs would be delicious – basil, parsley, chives, dill. Maybe some paprika, curry powder or toasted cumin. You get the idea. Don’t leave out the bell pepper though. It provides the much-needed moisture.

1/2 cup red lentils, cooked* and drained
2 cups chickpeas (garbanzo beans), cooked** and drained
3 large eggs + 1 egg yolk, beaten
3/4 teaspoon sea salt
1/2 cup fresh cilantro, chopped
2 cloves garlic, finely chopped
1 large shallot or small onion, finely chopped
1/4 cup red, yellow or orange bell pepper, finely chopped
grated zest of one large lemon
1 cup bread crumbs, toasted
1 tablespoon extra-virgin olive oil
+ 1-2 tablespoons olive oil and/or butter

In a bowl, combine 1/2 cup cooked lentils, salt, cilantro, garlic, shallot, lemon zest, bell pepper, bread crumbs and olive oil.

Add the chickpeas and eggs to a blender or food processor. Pulse until well combined. Pour this into the lentil and bread crumb mixture. Stir with a spoon. The mixture should be moist.

Scoop 12 even sized balls onto a plate. Cover and place in the refrigerator for 30 minutes.

Preheat the oven to 275 degrees.

Heat olive oil or butter (or a combination of the two as I love to do) in a medium-sized skillet. Gently form the balls into 1/2-inch thick patties and place them onto the skillet. Cook 2-3 minutes on each side, until golden. Place the finished veggie burgers on a sheet pan in the oven to keep warm.

Bring the warm veggie burgers to the table along with an assortment of fillings. We used goat cheese, caramelized onions, spinach and avocado. The possibilities are endless – roasted red peppers, sautéed greens, radishes, pickled red onions, sweet or spicy mustard…

Serves 3

*Prepare the Lentils
In a small saucepan, bring 2 cups of water to a boil. Add 1 cup lentils. Reduce the heat to low and simmer 15 minutes. Drain any remaining liquid. Measure 1/2 cup cooked red lentils. Reserve the remaining lentils another use.

**Prepare the Chickpeas (Quick Soak Method)
Pour the beans into a large sauce pot and cover by 2 inches of cool water. Bring to a boil and skim off any foam that collects along the surface. Turn off the heat and leave on the stove-top, covered, 1 hour. Drain and rinse in cool running water.

Pour the beans back into the sauce pot and again cover by 2 inches of cool water. Bring to a boil. Reduce the heat to low and simmer, covered, 1 hour and 45 minutes. At this point, check the beans for doneness. A fully cooked bean should mash easily between your fingers.

Measure 2 cups cooked and drained beans, and set aside to cool. Reserve the cooking liquid and remaining beans for another use.