Soup Days: Coconut Red Lentil Soup

18 Sep

Once the weather starts to cool down I break out the soup recipes. All year long I save tasty sounding broths in anticipation for the days when it’s cold enough to enjoy them. To me soups are an excellent meal saver. They are cost effective, healthy, and make several portions that are perfect for potlucks or lunches throughout the week.

I have several recipes saved to try over the next few months. One in particular kept popping up around the internet. At first I though nah, too many others are calling my name to try. But, this one would not go away so it got the opportunity to be my first try of the season. This Red Lentil Coconut Soup recipe (adapted from 101 Cookbooks)  is sweet and savory and perfect for those first cool nights of fall.

Beautiful photo from 101 Cookbooks

Red Lentil Coconut Soup
(modified changes in parentheses) recipe as is from 101 Cookbooks

1 cup  yellow split peas
1 cup  red split lentils (green lentils)
7 cups water
1 medium carrot, cut into 1/2-inch dice (3 carrots, waste not)
2 tablespoons fresh peeled and minced ginger (dried ginger equivalent)
2 tablespoons curry powder (I can’t do curry so I made my own mixture of spices*)
2 tablespoons butter or ghee (grapeseed oil)
8 green onions (scallions), thinly sliced
1/3 cup  golden raisins (1/2 cup)
1/3  cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
(I also added about 2 tablespoons of cane sugar)

*Spice mixture instead of the 2 tbs of curry
1 tablespoon cumin
2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon crushed red pepper
1/4 teaspoon garlic powder

Give the split peas and lentils a good rinse – until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like. Or simmer longer for a thicker consistency.

**Other then what is italicized in parenthesis this recipe is from the 101 Cookbooks blog and I take no credit for it or the photo. Just sharing a tasty meal.

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