Tuesday, January 31, 2012
Coconut Red Lentil Soup
Here it is! The one I've been talking about. The one you have been waiting oh so patiently for. So no delays. Right to the recipe!
I adapted it just slightly from Heidi Swanson's recipe. You can find her version over on 101cookbooks. I simply increased the amount of tomato paste, scallions and carrots. And I left out the raisins. Cause I don't like them. Sorry raisin fans.
1 cup yellow split peas
1 cup red lentils
7 cups water
1 1/2 cups diced carrot
2 tbls peeled and minced fresh ginger
2 tbls curry powder (I used Indian curry powder because it has more flavor and some heat)
2 tbls ghee (or butter if you don't have ghee or wouldn't use it in any other recipes)
12 scallions thinly sliced (reserve 2 and slice those to put on top of the finished soup)
6 oz tomato paste (a whole can, why only use part and have the rest hanging out in your fridge to get moldy?)
14 oz coconut milk (the whole can, I used light coconut milk most recently when making this, I'd recommend using the regular, the light just wasn't as good)
2 tsp sea salt
one small handful cilantro, chopped
Rinse the peas and lentils with cool water until the water is no longer cloudy. Put the rinsed lentils and peas in a large stock pot and cover with the 7 cups of water and 1/2 tbls of the ginger. Bring to a boil. Give it a good stir to make sure nothing is sticking to the bottom of the pot. Add in the carrot and cook for about 25 minutes until the peas are soft.
In a frying pan toast the curry power until it is fragrant, be careful not to burn it, set aside. Using the same pan, melt the ghee and add the scallions (minus the ones you will top the soup with) and the remaining ginger. Saute for about two minutes stirring constantly (be careful the ghee will splatter when you throw in the scallions) then add in the tomato paste and saute for another two minutes.
Add the toasted curry powder to the tomato mixture and stir well. Add this to the lentils and peas and mix it in well, try to break up any large clumps. Add the coconut milk and simmer for about 20 minutes. It will thicken up nicely and your kitchen will smell divine!
While the soup is coming together toast up some garlic naan. Serve it up and sprinkle the top with the chopped cilantro and the scallions. You can give it a little dusting of sea salt if you think it needs it. Dunk the naan in and gobble it up. Just be careful not to burn your mouth!