From inthekitchenwithkath.com
(Adapted from a recipe on 101cookbooks.com)
Serves 4 (It would probably serve 6 if served with a scoop of cooked rice or farro.)
1 cup (7 oz) yellow split peas
1 cup (7 oz) red lentils
7 cups water
1 medium carrot
About 2 tablespoons peeled and minced ginger
2 tablespoons butter (or oil for a vegan version)
4 green onions, sliced
Optional: 1/3 cup golden raisins
2 tablespoons curry powder
1/3 cup tomato paste
1 (14 oz) can coconut milk
2 teaspoons salt
For serving:
4 additional green onions, sliced
Small handful of cilantro, chopped
Optional: cooked rice or farro
1. Rinse the yellow split peas and red lentils well in a strainer.
2. Put the split peas, lentils and water in a large pot and bring to a boil.
3. While the soup is coming to a boil, peel and cut the carrot into about ½-inch dice. You should have a little over ½ cup of diced carrots.
4. When the soup is boiling, reduce the heat so it is just simmering and add the carrots and about ¼ of the minced ginger. Cover and simmer for 30 minutes. While it’s simmering, prepare the tomato paste mixture.
5. In a small skillet, melt the butter over medium heat. Add the green onions, the rest of the ginger, and the raisins, if you are using them. Cook stirring for about 1 minute.
6. Add the curry powder to the skillet and cook, stirring, for another minute or so, until it’s fragrant.
7. Add the tomato paste and stir so it is well blended. Cook for about another minute.
8. When the split peas are soft (after the 30 minutes of simmering), add the tomato paste mixture to the soup.
9. Stir in the coconut milk and the salt. Simmer, uncovered, for at least 20 minutes. It will get thicker if you simmer it a bit longer. I let mine simmer for about 35 minutes.
10. Serve in a bowl garnished with green onion slices and chopped cilantro. (Serve over a mound of rice or farro, if desired.)