Monday, December 27, 2010

Coconut Red Lentil Soup

I've been a little soup crazy and adapted yet another recipe from 101 Cookbooks.  I wanted to use much of what I had on hand which included red lentils, fresh ginger and golden raisins plus some of the staples including curry which I've been using much more of recently.  I thought the soup came out fantastically.  I would perhaps use a hotter curry or add a little chili pepper to add a dash more heat but we have been enjoying the soup for days.


1 cup red lentils
1 cup green lentils (or yellow split peas)
7 cups water
1 carrot diced
2 Tbsp fresh peeled and minced ginger
2 Tbsp curry powder
2 Tbsp butter
8 green onions sliced thinly
1/3 cup golden raisins
1/3 cup tomato paste
1 14-oz can coconut milk
2 tsp salt
chopped cilantro

--Rinse the lentils

--Put lentils in a large stock pot, add the water and bring to a boil.

--Reduce to a simmer, add the carrot and 1/4 of the ginger and simmer until the green lentils are soft

--Meanwhile, in a small dry sauce pan, toast the curry powder lightly and set aside

--Heat butter in a pan over medium heat and add half the green onions, the ginger and raisins and cook for about 3 minutes while stirring

--Add the tomato paste and cook, stirring, for another 2 minutes

--Add the toasted curry powder to the lan, mix and add all of this to the soup along with the coconut milk and salt

--Simmer for another 20 minutes or so, until the flavors meld nicely

--Serve sprinkled with green onions and cilantro

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