July 30, 2012

Coconut Curry Lentil Soup

Flavorful and hearty, this soup makes an great meal any time of the year. The raisins are a nice sweet surprise and the coconut milk give it a super rich taste. Enjoy!

1/2 cup yellow split peas
1/2 cup red split lentils
3 cups water
1 medium carrot, cut into 1/2-inch dice
2 TBS fresh ginger, peeled and minced 
1 1/2 TBS curry powder
1 TBS butter 
4 green onions, thinly sliced
1/3 cup golden raisins
2 TBS tomato paste
7 oz coconut milk (not light)
1 tsp salt
fresh cilantro, chopped
1/2 tsp garam masala (optional)
cooked rice for serving (optional)

Rinse the split peas and lentils until they no longer put off murky water. Place them in an soup pot, add 3 cups water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1 TBS of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime place the butter in a small skillet over medium heat, add 3/4 of the green onions, the remaining ginger, and the raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more. Remove the pan from the heat and add the curry powder; mix well, and then add this to the simmering soup along with the coconut milk and salt. 

Simmer, uncovered, for an additional 20 minutes or so. The soup should thicken up. Serve each bowl of soup with a sprinkle of cilantro, some of the remaining green onions, and a dash or two of garam masala (optional). Great served over rice as well. 

Serves 3-4. 

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