Lentils or split peas with hearts of palm

This recipe was inspired by a life-changing trip to a Brazilian restaurant in Pasadena. There, I had the best filet mignon of my life, and it might even have been the best meat-based dish of my life. They had stuffed the filet mignon with, among other things, diced hearts of palm. I was deeply suspicious at first, but they added such a delicate and interesting flavor to the dish that I had to try them with the blandest foodstuff of creation: yellow split peas.

This recipe would work equally well with other types of lentils or split peas. In particular, I would imagine this flavor combination would work great with red lentils.

Ingredients

• Split peas or lentils
• 1 or 2 small tomatoes, chopped
• 1 or 2 hearts of palm, diced
• Fresh chopped cilantro
• Whole cumin seeds
• Lime juice
• Tiny pinch garam masala
• 1 or 2 Tb olive oil or butter

Procedure

1. Cook the split peas or lentils in some water until tender (probably about 45 minutes).
2. When the split peas are almost done, heat the olive oil or butter in a small pan. Add the cumin seeds, and when they sizzle add the tomatoes and hearts of palm. Cook for a couple of minutes.
3. Add the entire contents of the pan (with the oil) to the lentils. Add the chopped cilantro, some lime juice, the garam masala, a simmer for a couple of minutes more.
4. Ideally, let the mixture rest for at least 10 minutes before serving (optional).

Katia's cooking page

Katia Hayati
Last updated October 27, 2004