Coconut Lentil Soup


• 1 cup (7 oz) yellow split peas
• 1 cup (7 oz) split lentils
• 7 cups chicken broth
• 1 medium carrot, diced
• 2 tablespoons fresh peeled and minced ginger
• 2 tablespoons curry powder
• 2 tablespoons butter or coconut oil
• 8 green onions (scallions), thinly sliced
• 1/3 cup golden raisins
• 1/3 cup tomato paste
• 1 14-ounce can coconut milk
• sea salt to taste if needed
• 2 tablespoons cilantro, chopped


Rinse the split peas and lentils. Place them in a large pot, cover with water and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, toast the curry powder in a small dry skillet or saucepan over low heat until it is quite fragrant. Be careful not to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and the raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. Simmer longer for a thicker consistency.

Serve over brown rice if desired. Sprinkle each bowl generously with cilantro and the remaining green onions. Serves 6.

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