Coconut Red Lentil Soup

By chbounds

Ingredients

• 1 cup yellow split peas
• 1 cup red split lentils
• 7 cups water
• 1 medium carrot, cut into 1/2 inch dice
• 2 T. fresh peeled and minced ginger
• 2 T. curry powder (Madras)
• 2 T. butter, ghee, or coconut oil
• 8 green onions
• 1/3 cup golden raisins
• 1/3 cup tomato paste
• 1 14oz. can coconut milk
• 2 tsp. fine grain sea salt
• one small handful cilantro, chopped
• cooked brown rice or faro, for serving (optional)

Preparation

Step 1

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

Meanwhile, in a small dry skillet over low heat, toast the curry powder until it is quite fragrant. Be careful not to burn it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and the raisins. Sauté for two minutes stirring constantly, then add the tomato paste and sauté for another minute or two.

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. 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. Simmer longer for a thicker consistency.

May be served over rice or faro, then sprinkle with remaining green onions and cilantro.