I made this last night. Wow! Really yummy! I think my favorite thing about making this soup was toasting the curry powder, my house smelled great! I highly recommend this soup - and it didn't take long to make.
I am going to try the coconut lentil curry recipe that Annie posted, too. That looks really tasty - the spices look better in that recipe, but the one from Angela looked like it would take less time to make and I didn't start cooking until 9:30 pm.
sarah "Be kind, for everyone you meet is fighting a hard battle" -Plato
"I never look back, detracts from the now." Edna Mole - "The Incredibles"
October: "Being overweight is hard, losing weight is hard, maintaining a healthy weight is hard. Choose your hard."
Vince Lombardi: "We would accomplish many more things if we did not think of them as impossible."
Stephen Dolley "A man who wants something will find a way; a man who doesn't will find an excuse"
Ingredients: 1 cup yellow 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 coconut oil 8 green onions, thinly sliced 1/3 cup raisins 1/3 cup tomato paste 1 14-ounce can coconut milk 2 teaspoons fine grain sea salt one small handful cilantro, chopped
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, cover with 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.
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. 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.
An option is to serve this over brown rice (if you are not avoiding rice).
Sprinkle each bowl generously with cilantro and the remaining green onions.
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