Coconut Red Lentil Soup recipe

  • 1 cup (7 oz) yellow split peas
  • 1 cup (7 oz) red lentil
  • 7 cups water
  •  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

  • Rinse the yellow split peas and red lentils well in a strainer.
  • Put the split peas, lentils and water in a large pot and bring to a boil.
  • 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.
  • 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.
  • 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.
  • Add the curry powder to the skillet and cook, stirring, for another minute or so, until it’s fragrant.
  • Add the tomato paste and stir so it is well blended. Cook for about another minute.
  • When the split peas are soft (after the 30 minutes of simmering), add the tomato paste mixture to the soup.
  • 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.
  • Serve in a bowl garnished with green onion slices and chopped cilantro. (Serve over a mound of rice or farro, if desired.)