adapted from Heidi Swanson's 101 Cookbooks

1 cup split peas (yellow or green)

1 cup red lentils

7 cups vegetable broth or water

2 teaspoons salt

1 teaspoon red pepper flakes

1 medium carrot, peeled and diced into 1/2 inch pieces

2 tablespoons fresh ginger, minced

2 tablespoons curry powder

2 tablespoons butter

8 green onions, thinly sliced

1/3 cup golden raisins

1/3 cup tomato paste

1 14 oz. can coconut milk

Handful of chopped cilantro

In a large Dutch oven soup pot, combine the split peas, lentils, vegetable broth, salt and red pepper flakes. Bring the liquid to a boil. Reduce heat to a simmer. Add the carrot and 1/4 of the ginger. Let the veggies cook on the stove for about 40 minutes.

Meanwhile, in a dry skillet toast the curry powder over medium heat for about 8 minutes. The curry powder will become fragrant - don't let it burn though. Set aside. Place the skillet back on the heat. Add the butter. When the butter has melted add the green onions, remaining ginger and raisins. Cook together for about 5 minutes. Add the tomato paste and cook for another 5 minutes. Add the toasted curry powder and coconut milk to the skillet. Keep warm.

Once the peas and lentils are soft, add the curry/coconut mixture to the pot. Simmer uncovered for about 30 minutes. Serve with chopped cilantro.