Coconut Red Lentil Soup

One of my favorite things about this soup (other than its flavor) is that it is so filling! I think that can be hard to find with vegetarian meals sometimes. It calls for golden raisins, which I listed as optional. I must say, though, that golden raisins are so much tastier than regular ones. Why aren't they as common? Are green grapes harder to grow??

Also, my split peas took closer to an hour to soften. This is probably an altitude thing, but could also be because they were old. So take that into consideration when making this.

1 c. yellow split peas (green would work too)

1 c. red split lentils (or regular)

7 c. water

1 medium carrot, cut into 1/2-inch dice

2 T. fresh minced ginger 

2 T. curry powder

2 T. butter or ghee

4-8 green onions, thinly sliced

1/3 c. golden raisins, optional

1/3 c. tomato paste

1 14-oz can coconut milk

2 tsp. salt

cilantro for serving, optional

Rinse the split peas and lentils until no more murky water drains from them. Place them in a large soup pot, add the water and bring to a boil. Reduce the heat to a simmer. Add the carrot and 1/2 T. of the ginger. Cover and simmer for 30+ minutes, or until the split peas are soft. (Mine took closer to an hour).

Meanwhile, in a small dry skillet or saucepan over low heat, toast the curry powder until is is fragrant, being careful not to burn it. Set aside.

In a small skillet, melt the butter over medium heat, add 4 of the green onions, the remaining ginger and raisins. Saute for 2 minutes stirring constantly. Add tomato paste and saute for another minute. Add the curry powder and mix well.

When the peas are soft, add the tomato mixture, coconut milk and salt; stir well. Simmer, uncovered, for 20 minutes or so. The soup will thicken quite a bit. You can add more water, a little at a time if you want it thinner.

Serve with chopped fresh cilantro and more green onions, if desired. Can also serve over rice or farro.

Yield: 6 servings

From 101cookbooks.com