What’s one of the things I LOVE most in life? Cooking wonderful food for people I care about. It’s even more exciting when I find a yummy new recipe that I can fall in love with.
A few weeks ago I found this blog post on Pinterest for a coconut lentil soup and I knew I just had to try it. The first time I made it for Andrew and myself was two weeks ago. It sounded good but as I was cooking I was really unsure as to how it would turn out. After tasting I realised I had nothing to worry about- it was definitely a winner. I think I ate a whole bowl full just in spoon samples while it was cooking.
It doesn’t have to be winter to enjoy this comforting dish. I dare you to try it!
1 cup / 200g yellow split peas
1 cup/ 200g red split lentils
6 cups water
1 cup veggie stock (you can use water if you don’t have this)
2 medium carrots, dice into small pieces
2 tablespoons fresh peeled and grated ginger
2 tablespoons curry powder
1 tablespoon butter
1 tablespoon olive oil
8 green onions (Aussie: shallots), green and white part thinly sliced
1 cup golden raisins
1/3 cup tomato paste
1 14-ounce can coconut milk (I use light)
Salt to taste
One small handful cilantro, chopped
Quinoa or rice (optional)
Rinse the lentils and split peas in water until the water is no longer cloudy and runs clear.
Add lentils and peas to a large pot with the water and stock, bring to a boil.
Reduce to a simmer and add the two carrots and a quarter of the ginger.
Cover and let simmer for 20 minutes or so until lentils are softening but still have a bit of bite to them.
While that simmers, in a dry pan add the curry powder and toast while stirring until it becomes fragrant. Be careful not to let it burn. Set it aside.
Place the butter and oil in a pan (you can substitute all oil if you prefer) and add a little more than half of the green onions, the raisins and the remaining ginger.
Saute for about 2-3 minutes, stirring constantly
Add the tomato paste and curry powder and continue to saute for 1-2 more minutes.
Add this onion mixture and coconut milk to the lentils and continue to simmer uncovered for about 20 minutes.
Add salt to taste as it cooks.
At this stage you decide how thick you want it. After 20 minutes it should be a nice soup consistency (like above) but if you’re like me and want something a bit more hearty, let it continue to cook (stir occasionally) until it thickens up into a curry texture.
The original recipe says you can serve with rice or farro (I don’t even know what that is) but I decided to pour it on top of some quinoa and buckwheat blend.
Sprinkle on the remaining onions and coriander for added texture and flavour.
This recipe made me very happy.
Andrew’s reaction? You have to make this again! So I did, one week later. This recipe will definitely be added to our regular dinner rotation.
I was too impatient to let it simmer for longer the second time so what we have here is a soup/curry hybrid.
This makes 5 large servings (2 cups each). You could always have smaller portions (lets face it, I eat more than most people) and the calories would be lower.
449 Calories, 10g fat, 26g fibre, 21g protein
RECIPE ADAPTED FROM: 101 Cookbooks