coconut lentil soup

December 27, 2011 § 1 Comment

here we are, in our after-christmas haze, left to contemplate the sum total of the starches, cookies and chocolates consumed, and ports and glogs imbibed.  if you’re anything like me, you may have had a little visit from the ghosts of waistlines past, present and future, and awoke filled with something other than christmas cheer.   and so, it is in the spirit of the new! year!, all things homecooked and slightly healthier, and silly promises to myself that i’m unlikely to keep, i give you coconut lentil soup.  (from

for the record, i may be a little bit in love with this soup.  admittedly having no idea what it would taste like with the called-for curry, the garam masala version has a sweet, smokey bacon-y flavor that is warming and wonderful and just… yum.   really, truly and honestly, it tastes as though it’s been stocked with the christmas ham bone.

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal) (no dice.  i just used regular old dried lentils).
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder (or, if you’re me and get home from the grocery store, only to discover that you do not, in fact, have curry powder in your cabinet, garam masala.  yes, i know that this is completely different, but occasionally, laziness wins out over logic.  and then, occasionally, you are rewarded for said laziness with something quite lovely and delicious.  enter the laziness feedback loop).
2 tablespoons butter or ghee
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 (ew, ew and ew.  omitted).

rinse the split peas and lentils until the water runs clean.  place in a large soup pot (i used my le cruscet), cover with the water and bring to a boil.  reduce to a simmer and add the carrot and a quarter of the ginger. simmer covered for approximately 30mins until the peas are tender.

while simmering the peas and lentils, toast the curry powder until fragrant (or the, um, garam masala).  set aside.

saute the butter, half the green onions, the rest of the ginger and the raisins for a couple of minutes.  add the tomato paste and stir, add the toasted curry powder.  add this entire mixture to the soup, along with the coconut milk and salt and let it simmer for as long as you’d like (at least 20 mins).


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