Coconut Red Lentil Soup
- 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 butter or ghee
- 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)
- This recipe is vegetarian
- Produce
- Carrot, medium (1)
- Cilantro (1 small handful)
- Ginger, fresh (2 tablespoons)
- Golden raisins (1/3 cup)
- Green onions (8)
- Red split lentils (1 cup)
- Split peas, yellow (1 cup)
- Canned Goods
- Coconut milk (1 14-ounce can)
- Tomato paste (1/3 80 ml cup)
- Cooking & Baking
- Curry powder (2 tablespoons)
- Sea salt, fine grain (2 teaspoons)
- Pasta & Grains
- Brown rice or farro, cooked (1)
- Drinks
- Water (7 cups)
- Dairy
- Butter or ghee (2 tablespoons)
Preparation
Read recipe preparation on 101cookbooks.com
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Recipe Stats
Published March 15, 2010 (2 years ago).
594 people saved this recipe.
