- 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
- 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.)