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Coconut Curry Red Lentil Soup

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1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
2 medium carrots, cut into 1/2-inch dice
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 / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped
toasted coconut, for garnish

Optional: 3oz raw shrimp per serving, peeled and deviened, shells removed
lime juice

Start by rinsing the lentils. Put them in a bowl, add enoguh water to cover, and stir around. Drain through a mesh sieve. Repeat until water runs clear. Place the rinsed lentils in a crockpot with the water and carrots.

In a small saucepan over medium heat, toast the curry powder until it is fragrant and has darkened a bit. Transfer to a small dish and set aside.

Heat the butter or coconut oil in the pan, and add half of the scallions, the ginger and the raisins. Saute for two minutes, stirring constantly. Then add the tomato paste and cook for another minute or two. Off the heat, whisk in the coconut milk and the toasted curry powder. Pour the coconut milk mixture into the crockpot, and season with salt.

Cover and cook on high for 6 hours.

If desired, season the shrimp with salt and pepper and sprinkle with lime juice. Cook under the broiler for about 4-5 minutes, turning once, until just opaque.

Serve the soup garnished with toasted coconut, green onions, cilantro, and shrimp, if using.

Nutritional Info (does not include shrimp)
Servings Per Recipe: 6
Amount Per Serving
Calories: 334.7
Total Fat: 8.8 g
Cholesterol: 10.4 mg
Sodium: 152.2 mg
Total Carbs: 53.7 g
Dietary Fiber: 16.7 g
Protein: 17.4 g
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