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.
Serves 6.
Janice says
You had me at lentils and toasted curry spices.
But then aaahh– the cilantro. I am one of those ‘tastes like soap’ people.
Otherwise beautiful photography and great recipe.
Brandon Matzek says
@Janice Thanks! I know cilantro is such a controversial spice, but it goes well with these flavors. You could certainly use parsley instead. Enjoy and thanks again.
Evelyne@cheapethniceatz says
This looks like a really amazing soup bursting with complex flavor, love the coconut.
Brie says
i love lentil soup! especially with cilantro – i love that herb! i’ve stopped trying to get people to like it, since it leaves more for me.
Jeanne says
Lentil soup is one of my favorites! I’ve never had toasted curry powder before, and this sounds like an amazing adaptation of lentil soup. I’ll definitely be trying this!
Brandon Matzek says
@Evelyne Thanks!
@Brie That’s a great way to look at it. I really love cilantro as well!
@Jeanne Toasting the curry powder is such a simple modification, but it really elevates the dish. Please let me know if you try it out.
Lisa Faley says
Looks fantastic! I’ll be trying this for sure… I love lentils, so I am sure to love this!
Cheers!
Katharina says
Thanks for the add on Foodbuzz! I just read your ‘about me’ page and that is so neat what you came out with from the challenge and studying in Germany. As a college student, I know that a lot of students are constantly going out to eat and I hear them complain about how expensive it is. Well, it’s true–it is! I try to cook most of my meals, and when I do go out to eat I want to be some place special, and not just some chain restaurant. Luckily, I live in a city that has incredible local restaurants, and some of them change their menus constantly.
Ahh and this recipe speaks to me! I love coconut, red lentils, and spices. I’ve never tried adding raisins (I’ve tried adding dates–delicious), but I bet they are wonderful in this soup!
Take care!
Brandon Matzek says
@Katharina Thank you! I certainly enjoy eating out, but you are right, it can get very expensive. During my senior year of college, I ditched my meal plan and used the money to cook meals at home for myself and several of my house mates. I was able to use what I had learned in Germany to make it work. I felt like I had more fun cooking at home than eating out and I was able to put my money to better use.
Let me know if you try the recipe. I would love to hear what you think!
GreenGirl says
I love love soup, the lentil-coconut-coriander marriage is really tempting and goes well with the rainy days
penny aka jeroxie says
I think I can smell it from here! WOW!
Roxan says
Lentils and curry? I am sure they were fast best friends! This sounds like a delicious hearty AND healthy dish. The trifecta!
lisaiscooking says
I love tender, red lentils in soup, and the mixture with split peas sounds great! This is my favorite kind of comfort food.
Annie says
i roasted some cumin, coriander and sesame seeds last night, and my kitchen still smells delicious. lentil soups are so hearty. will make your recipe soon. thanks, brandon.
Nancy/SpicieFoodie says
There is nothing like the smell and taste of fresh home made and toasted curry powder. This is a great recipe, so full of flavor and textures. Thanks for sharing.
Suchitra says
Love reading your blog posts- fantastic presentation and good recipes!
Gree says
This looks lovely, the golden raisins are a nice additional touch!
mj says
Tasty and just as healthy….shud definitly give this a try =) thank you!
Vibey says
Ooh! I’ve made coconut lentil soup before, but never with raisins. I must try it – thanks!
Tiffany says
Loving this recipe! I can not think of a better combination of flavors for a soup, perfect!
Laura says
LOVE LOVE LOVE this soup!!!
I made a few adjustments to the original recipe by omitting raisins, using green lentils instead of spilt peas and yellow onion instead of green. It was delicious. I’m not a big cilantro lover but it absolutely MADE the soup (I just chopped it up really small rather than using it at a garnish).
I look forward to further adapting this recipe. I’m thinking fresh basil, red curry and a yogurt-lime-cilantro swirl on top would add a thai-flair to this soup. Mmmmm.
This is a keeper for life!!
Brandon Matzek says
@Laura Glad to hear you enjoyed the recipe! You are correct, this is a highly adaptable recipe. The yogurt-lime-cilantro swirls sounds amazing!
Rach says
OMG OMG OMG. I just made this and it is knocking my socks off! I added a bit of cayenne to kick up the heat but this is amazing. This is the exact flavor profile of a curry chicken soup I had a few months back but was never able to find again. Thank you for this post, excellent!
Anonymous says
I am so glad you enjoyed the recipe! Isn’t the toasted curry powder just amazing 🙂
Thank you!