Ingredients: |
Ingredients: 1 cup yellow split peas
1 cup red split lentils
7 cups water (approximately)
1 medium carrot, cut into a small dice
2 T peeled and minced ginger
2 T curry powder
2 T butter or ghee
8 green onions, thinly sliced
⅓ cup golden raisins
⅓ cup tomato paste
1 14-oz can coconut milk
2 tsp salt
one small handful cilantro, chopped
rice, farro, or another hearty grain for serving
|
Directions: |
Directions:Rinse the lentils and split peas well, until the water runs clear.
Place peas and lentils into a soup pot, cover with the water, and bring to a boil.
Reduce to a simmer and add the diced carrot and a quarter of the ginger (½ T).
Cover and simmer for about 30 minutes, until the split peas are soft.
While the lentils and peas are simmering...
Toast the curry powder in a small dry skillet over low heat until quite fragrant (takes about 3-5 minutes, depending on heat. Be careful not to burn it!).
Set aside for later.
Melt the butter in a pan over medium heat (you can use the same one used for toasting the curry).
Add half of the green onions, the remaining ginger, and the raisins.
Saute for two minutes, stirring constantly.
Add the tomato paste and saute for another minute or two.
Add the toasted curry powder and mix well.
Add the tomato paste mixture, coconut milk, and salt to the simmering soup. Mix well to incorporate.
Simmer uncovered for about 20 minutes.
The soup should thicken as it simmers, but you can simmer for longer if you'd like a thicker texture, or add more water for a thinner consistency.
Garnish with cilantro and the remaining green onions. Serve alone or with rice, farro, or another hearty grain. |
This recipe for Coconut Red Lentil Soup is from