If you have never smelled or tasted toasted curry powder before, you must give this recipe a try. Heating curry powder in a dry skillet over low flame releases such a wonderfully complex aroma (that my friend mentioned he could smell all the way from the street!). This Coconut Red Lentil Soup combines toasted curry powder with tender lentils, fresh ginger, rich coconut milk and plumped up golden raisins. A combination that is exotic, healthy and mouth-watering delicious! Continue reading for the recipe.
Coconut Red Lentil Soup
Slightly adapted from 101 Cookbooks.
1 cup yellow split peas
1 cup red split lentils
7 cups water
1 medium carrot, cut into a ½ inch dice
2 tablespoons fresh ginger, peeled and minced
2 tablespoons curry powder
2 table spoons butter
8 scallions, thinly sliced
⅓ cup golden raisins
⅓ cup tomato paste
1 14 oz. can coconut milk (full fat)
2 teaspoons fine grain sea salt
Fresh cilantro, chopped
Plain yogurt, for serving (optional)
Cooked brown rice, for serving (optional)
Thoroughly rinse split peas and lentils in a mesh basket under cold, running water. You will know they are well rinsed when the water draining from the bottom of the basket no longer looks cloudy. Place the split peas and lentils in a large soup pot with the 7 cups of water and bring to a boil. Reduce heat to a simmer and add the carrot and ½ tablespoon of ginger. Cover and simmer for 30 minutes (or until the split peas are soft).
Meanwhile, in a small dry skillet, toast the curry powder over low heat. You will know the curry powder is toasted when it becomes very fragrant. Make sure you watch the skillet though. If left too long, the curry powder will start to burn. Set aside.
Heat butter in a saucepan over a medium flame, add half of the green onions, remaining ginger and golden raisins. Saute for two minutes, stirring constantly. Add the tomato paste and saute for another two minutes. Add the toasted curry powder and stir to combine.
Add the tomato-curry mixture, coconut milk and salt to the soup pot and continue to simmer, uncovered, for 20 minutes to an hour. If you like your soup thinner, you can stop simmering after 20 minutes. If you like a thicker soup, simmer until you reach your desired consistency.
Place a heaping spoonful of cooked brown rice at the bottom of your bowl. Ladle over some of the Coconut Red Lentil Soup. Finish with a dollop of plain yogurt and a sprinkling of chopped cilantro and sliced green onions.