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Milly's Summer Catalogue

Coconut Red Lentil Soup


INGREDIENTS

1 cup yellow split peas
1 cup split red lentils
7 cups water
1 medium carrot, finely chopped
1 tbsp fresh peeled and minced ginger
2 tbsp curry powder (Sri Lankan nice)
2 tbsp butter or ghee
8 spring onions
1/3 cup golden raisins (sultanas)
1/3 cup tomato puree
400g can coconut milk
2 tsp salt
chopped coriander

METHOD

1. Rinse split peas and lentils in as many changes of water it takes for the water to cease being cloudy.

2. Place lentils, split peas and water in a large stock put or Le Creuset Marmite and bring to the boil. Reduce heat to a simmer and add carrot and half the ginger.

3. Cover loosely and simmer for 30 mins. In the meantime, heat butter or ghee in a small fry pan over a medium heat. Add half the sliced spring onions, the remaining ginger and the raisins. Saute 2 mins. Add tomato puree and sauté another minute. Add curry powder, sauté 1 minute then add this mixture to the lentil mixture (at the end of its 30 mins). Add coconut milk and salt and cook over a low heat for another 20 mins. (Add more water if the soup gets too thick). Serve topped with chopped coriander.