Coconut Red Lentil Soup
Ingredients
The base
-
1
cup
yellow split peas
-
1
cup
red split lentils
-
7
cups
water
-
1
medium
carrot, cut into 1/2-inch dice
-
2
tablespoons
fresh peeled and minced ginger
-
2
tablespoons
curry powder
-
1
teaspoon
fine grain sea salt
The sauté
-
2
tablespoons
butter, ghee, olive oil, or coconut oil
-
8
pieces
green onions or scallions, thinly sliced
-
3
tablespoons
golden raisins (optional)
-
1/3
cup
tomato paste
The finishing touches
-
1
14-ounce can
coconut milk
-
1
small handful
chopped cilantro (and/or lots of kale chips)
Instructions
- Rinse the split peas and lentils until the water runs clear, then place them in a large pot with water and bring to a boil.
- Reduce heat and add the diced carrot and a quarter of the ginger, then cover and simmer for about 30 minutes until soft.
- In a separate pan, toast the curry powder over low heat until fragrant, then set aside.
- In the same pan, heat the butter and sauté half of the green onions, the remaining ginger, and raisins for a couple of minutes.
- Add the tomato paste to the sautéed mixture and cook for another minute or two.
- Stir the toasted curry powder into the tomato mixture, then add this to the simmering soup along with a splash of coconut milk and salt.
- Simmer uncovered for an additional 20 minutes, adjusting the consistency with more water or coconut milk as desired.
- Serve hot, garnished with cilantro or kale chips and the remaining green onions.
Nutrition Facts (estimated)
Servings
6
Calories
454
Total fat
21g
Total carbohydrates
51g
Total protein
18g
Sodium
852mg
Cholesterol
10mg
You might also like