Coconut Red Lentil Soup

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Coconut Red Lentil Soup
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Makes: 6 servings adjust

Directions

Ingredients

  • 1 cup Yellow Split Peas
  • 1 cup Red Split Lentils, masoor dal
  • 7 cups Water

Step 1

Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil.

Ingredients

  • 1 medium Carrot, cut into 1/2 inch dice
  • 2 tablespoons Fresh Ginger, peeled and minced

Step 2

Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

Ingredients

  • 2 tablespoons Curry Powder

Step 3

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside.

Ingredients

  • 2 tablespoons Butter, or ghee
  • 8 Green Onions, Scallions, thinly sliced
  • 1⁄3 cup Golden Raisins
  • 1⁄3 cup Tomato Paste

Step 4

Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Ingredients

  • 2 teaspoons Fine Sea Salt
  • 1 can Coconut Milk

Step 5

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt.

Ingredients

  • Rice, or farro, cooked, for serving (optional)
  • Fresh Cilantro, one small handful, chopped

Step 6

Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it. Serve with rice or farro, sprinkle cilantro and remaining green onions and serve.
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