Ingredients:
1 tablespoon coconut oil
1 onion, finely chopped
2 cloves garlic, minced
1 scotch bonnet pepper, seeded and minced
1 teaspoon cayenne pepper
1 red bell pepper, chopped
200 grams yellow split peas, soaked
4 cups vegetable stock
1 can coconut milk
1 teaspoon thyme
1 corn cob, cut into 1 inch sliced
1 medium potato, diced
1 small butternut squash, diced
1/2 cup corn kernels
salt, to taste
Cook onion, garlic, and pepper in the oil and add the cayenne pepper. When onions are cooked, stir in the cayenne pepper and red bell pepper and pour in the split peas and stock. Bring to a simmer and and add the coconut milk, thyme, corn, potato and squash. Cook until potatoes and peas are tender. Add corn kernels and salt.
