This is absolutely delicious! Seriously, it is the best soup I have ever made. It is sweet, layered with flavor, and the plump little raisins are true treasure. Actually, it’s hard not to overeat this dish. Plus. it’s easy to make– a real winner.
Kudos really go to 101 Cookbooks.
- 1/2 cup yellow split peas, rinsed well
- 1/2 cup red lentils, rinsed well
- 3 1/2 cups water
- 1 carrot, peeled and cut into 1/2 inch dice
- 1 Tbsp fresh ginger, minced
- 1 Tbsp curry powder
- 1 Tbsp ghee (or butter)
- 4 green onions or 1 shallot, thinly sliced
- 2 Tbsp tomato paste
- 7 oz coconut milk (half a can)
- 1 tsp sea salt
- Place the split peas and lentils in a pot with the water and bring to a boil.
- Reduce heat to a simmer and add the carrots and 1/4 of the ginger (I added all the ginger by mistake the first time and the dish was still delicious). Cover and simmer for about 30 minutes (I forgot to cover it the first time, and, again, this is a very forgiving recipe).
- Meanwhile, in a small dry skillet over low heat, toast the curry powder until very fragrant (but be careful not to burn it). Set aside.
- In a pan over medium heat, melt the ghee and add the green onions or shallot, the remaining ginger, and the raisins. Saute for two minutes, stirring constantly, and then add the tomato paste. Continue sauteing for another minute or two.
- Add the curry powder to the tomato paste mixture, mix well, and then add it to the simmering soup with the coconut milk and salt.
- Simmer, uncovered, for 20 minutes or so.
- Lentils are an excellent source of soluble fiber and a good source of protein, manganese, iron, phosphorous, copper, vitamin B1 and potassium.
- For detailed information about the health benefits of coconut milk, click here, highlights below:
- Coconut milk contains an abundance of Vitamins C, E, and B.
- Coconut milk is also rich in magnesium, potassium, phosphorous and iron.
- Coconut milk is a good source of antioxidants and contains lauric acid.