This soup of yellow split peas, red lentils, carrot, ginger, curry powder, tomato paste, coconut milk, and cilantro feels wholesome and honest, and is a filling dinner served over cooked farro or brown rice.
Ingredients
- 1 cup yellow split peas
- 1 cup red split lentils (masoor dal)
- 7 cups water
- 1 medium carrot, cut into 1/2-inch dice
- 2 Tbs. fresh peeled and minced ginger
- 2 Tbs. curry powder
- 2 Tbs. butter
- 8 green onions (scallions), thinly sliced
- 1/3 cup golden raisins
- 1/3 cup tomato paste
- 1 14-oz. can coconut milk
- 2 tsp. fine grain sea salt
- One small handful cilantro, chopped
- Cooked brown rice or farro, for serving (optional)
Directions
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.
Enjoy big ladles of this soup over 1/2 cup of warm farro or brown rice. Sprinkle each bowl generously with cilantro and the remaining green onions.
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