Coconut Lentil & Split Pea Soup

Published February 23, 2012 by Vegan Derby Cat Party

I followed a link for roasted brussel sprouts the other day, and ended up finding this soup recipe on La Petite Maison Verte. As I read further, I found it amusing that the recipe had a history. She had found it on 101 Cookbooks, who was turned on to it by her neighbor, who had adapted it from a copy of the Esalon cookbook. And now I pass it onto you, as I have made it. ; ) I had about a cup of roasted onions, carrots, and steamed collards that I used instead of fresh carrots, and though I attempted toasting the curry powder, I’m not sure that it made much of a difference. It may make more of a difference if you’re actually toasting the whole spices and grinding them yourself, as they do in traditional Indian cooking, so I just left it as an option.

This one is definitely going in my permanent rotation. It made a lovely meal on one of our last “winter” cold snaps. The pictures aren’t the greatest, but it was really delicious!

** EDIT 6/19/2013 : I condensed this recipe a bit from my original take to make it easier for a simple weeknight meal. I added some cinnamon & cayenne too. **

Coconut Lentil & Split Pea Soup

1 c. green (or yellow) split peas, rinsed
1 c. lentils, rinsed (I’ve used red and regular)
7 c. water
1 piece of kombu, optional
1-2 medium carrots, peeled and finely chopped
3 tbsp. fresh ginger, peeled and minced (divided)

olive oil for misting
remaining ginger
1 large red onion, finely chopped
1/3 cup raisins
1/3 cup tomato paste

2 tablespoons curry powder (optional: toasted by heating over low heat in a small skillet until fragrant)
1 14-ounce can [light] coconut milk
1-2 tsp. sea salt  ( or low sodium soy sauce/shoyu/tamari or bragg’s, to taste )
1/4 tsp. cinnamon
cayenne pepper to taste

1/2-1 c. fresh or frozen chopped greens, optional

Directions:

1. Place lentils, split peas, water and kombu in a large pot and set to boil. When lentils and water boil (skim off any foam!), add carrots and 2 tbsp. of the ginger. Cover and simmer 30 minutes.

2. Mist a skillet with a little more olive oil (or you can use a thin layer of water), and set to low-medium. Add red onion, remaining tablespoon of ginger, and raisins. Cook for 5-7 minutes, stirring frequently, and add tomato paste. Cook an additional 2 or 3 minutes.

3. After soup simmers for 30 minutes, add onion mixture, curry powder, coconut milk, and salt. Simmer uncovered for 20 minutes. If you like, throw in some greens for the last 5 minutes. At this point you can blend it using an immersion blender, or pour it very carefully into a blender in batches to get a wonderful, smooth consistency, or just leave it as is for a hearty soup.

Enjoy!

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