On a cold foggy night there is nothing better than cooking and sharing a hearty bowl of soup with friends. This recipe is exceptionally delicious! Heidi from 101 Cookbooks blog has some awesome recipes!
Heidi’s Neighbor’s Coconut Red Lentil Soup (with HAL modifications)
1 c yellow split peas
1 c red split lentils (I found both at Whole Foods in the bulk section)
6 c H2O
A small bunch of carrots, diced
A 2″ piece of ginger, peeled & chopped
1 tsp powdered ginger
2 T curry powder, toasted*
2 T butter
A bunch of green onions, sliced
1/3 c golden raisins
1 14 oz jar of whole plum tomatoes, torn into shreds with your hands
2 14-ounce cans coconut milk
Salt to taste
one bunch of cilantro, chopped
Put the dried beans and peas in a mesh colander and rinse well, then dump in a large pot. Add the water, the carrots, tomatoes and the powdered ginger and simmer for 30 minutes.
Toast the curry* in a small skillet for a few minutes then pour off to a plate to let cool. In the coolish pan add the butter and sauté most of the green onions (keeping several handfuls of the green tops for the garnish) and the fresh ginger until everything is soft. Add this to the soup pot after the 30 minutes, along with the curry, the raisins and the coconut milk. Add some salt and simmer for another 30 minutes. Taste for salt again and add the pepper.
Serve over farro and add the cilantro and green onion tops.
Eat slowly with a good friend.
A confession, I used powdered ginger at first because I was out of fresh, until my friend came over with her rescue bag of groceries. I think it is good addition though, it added a warmth and depth that I really enjoyed. I also prefer thinner soups and added more coconut milk that the original recipe called for. However, as the soup stands, or after being chilled down in the fridge, it will thicken up to a stew consistency because of the legumes.
You can easily make this gluten-free by using quinoa instead of farro. This is also a terrific dish for lent, if you do that sort of thing.
Original recipe is here