This soup, from 101 Cookbooks, is delightful. It tastes a little like spring, but provides warm comfort if you happen to be sitting through another spring rainstorm or perhaps, as we had last week, a freak snow storm with the biggest flakes you’ve ever seen.
What you need:
1 cup yellow split peas
1 cup red split lentils (masoor dal)
7 cups water
1 medium carrot, diced
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder (I used the Madras curry powder from Savory Spice Shop)
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup golden raisins (I used the dark kind and it didn’t seem to matter)
1/3 cup tomato paste (this is about half of a tiny can)
1 14-ounce can coconut milk (light is fine)
2 teaspoons sea salt
one small handful cilantro, chopped
cooked brown or forbidden rice, for serving (optional)
What to do:
- Rinse the split peas and lentils until they no longer make the water murky. Place in in a large soup pot, cover with the water and bring to a boil. Reduce the heat to simmer, then add the carrot and 1/4 of the ginger. Gover and simmer about 30 minutes.
- As the peas cook, toast the curry powder in a small dry skillet over low heat. Watch it to make sure you don’t burn it. When you’re done, find a skillet and put it over medium heat. Add half of the green onions, the rest of the ginger and the raisins. Stir constantly for about 2 minutes, then add the tomato paste and saute for another 2 minutes.
- Add the curry powder to the tomato mixture and mix, then add all of that to the peas and lentils along with the coconut milk and salt.
- Simmer for about 20 minutes, uncovered. The soup should thicken, but you can cook it longer to make it thicker.
- Serve the soup over or alongside a scoop of rice. Top with cilantro and the rest of the green onions and enjoy!