I was pretty proud of myself last night. I got home around 9:30 pm and because I had finished up my yummy mushroom risotto at lunch that day I knew I needed to cook another dish so I would have something to eat for the rest of the week.
I had been eyeing Angela's (Oh She Glows) coconut red lentil soup (it's a curry)
and had all the ingredients so I decided to start cooking. I used my cast iron 5 quart pot - which is a lovely pot, but the thing about it is I have a gas stove and once that pot gets hot, it stays hot. I was supposed to simmer the split peas and red lentils (with the pot covered) but it turned into a rolling boil (on the lowest heat setting). When I lifted the lid to check on it, the lovely red lentils had disintegrated and looked like pale petals floating amongst the green split peas. Oh well, live and learn (it still tasted great).
I really enjoyed making this dish - I think it was the part where I toasted the curry powder that really made me like making the curry. Wow did it make the house smell yummy! It was an easy dish to make, but I always take a long time to cook things. I am just not fast or efficient at cutting things I think, plus I have so little counter space that my kitchen counter quickly reaches its capacity and I end up having to stack things and that kind of stresses me out. Lame, I know.
Anyway, the result was another really yummy dish. One in which I am already looking forward to having for my lunch tomorrow! I had planned on trying to make a dish that had more veggies, but that meal involved more prep work. I will make that one over the week-end I think.
Here are the ingredients for this dish:
* 1 cup yellow split peas (I used green split peas)
* 1 cup red split lentils
* 7 cups water
* 1 medium carrot, chopped
* 2 tablespoons fresh peeled and minced ginger
* 2 tablespoons curry powder
* 1 tablespoon EVOO (I used coconut oil)
* 8 green onions, thinly sliced
* 1/3 cup golden raisins -(I upped this to 1/2 cup)
* 1/3 cup tomato paste
* 1 14-ounce can coconut milk
* 2 teaspoons fine grain sea salt
* one small handful cilantro, chopped (I forgot to add this!)
Give the split peas and lentils a good rinse - until they no longer put off murky water. Place them in an extra-large soup pot, add the 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. *[be careful here - this is where I destroyed my lovely delicate red lentils]
In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don't want to burn the curry powder, just toast it. Set aside. Place the coconut oil in a pan over medium heat, add half of the green onions, the remaining ginger, and 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. [I think I will add the coconut milk to the tomato paste mixture next time - my tomato paste liked to clump when I added to the peas and lentils - it stuck to the raisins. I think if I added the coconut milk it would have thinned out the paste easier] Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.
As I said, Very tasty! Really rich and flavorful. Loved the raisins in the dish, glad I upped the amount.
The directions for how to make the curry is from this link: