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2 tablespoons olive oil
3 gloves garlic, diced
1 onion, diced
1 shallot, diced
8 oz green/red lentils
8 oz yellow/green split peas
1 teaspoon cumin
1 teaspoon tumeric
1 teaspoon paprika
8 cups chicken stock
1 bay leaf
salt and pepper, to taste
2 tablespoons tomato paste
1 14-ounce can coconut milk
3 medium carrots, cut into 1/2-inch dice
Cook garlic, onion and shallot in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 3 minutes.
Rinse and sort lentils and split peas and add to pot along with the cumin, turmeric, paprika. Mix thoroughly. When lightly toasted, cover with chicken stock, bay leaf, salt and pepper and bring to a boil.
Reduce heat to a simmer and add the tomato paste, coconut milk and carrots. Cover and simmer for about 30 minutes, or until the split peas and lentils are soft, stirring frequently.
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1st Keep
 Princey
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