Coconut Red Lentil Soup
(http://www.101cookbooks.com)
Ingredients
1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons vegan butter or olive oil
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
cooked brown rice or farro, for serving (optional)
Preparation
- 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. 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.
- 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. 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.
- 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, if you like. Or
simmer longer for a thicker consistency.
Your question and comments are welcome