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Coconut & Red Lentil Soup

This is a warming, gently Indian spiced, store cupboard wonder. It’s been a favourite of mine for years and originated from one of Heidi Swanson’s blog posts over at 101 Cookbooks. Her blog is well worth a look if you’ve some time, it’s full of wonderful, wholefood recipes which are mostly vegetarian but not scarily ‘worthy’ if you get my drift.


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*
2 tbsp butter (or olive oil but butter gives a lovely flavour)
8 spring onions
1/3 sultanas
1/3 cup tomato puree
400g can coconut milk
2 tsp salt
chopped fresh coriander

METHOD


Rinse split peas and lentils in as many changes of water as it takes for the water to run clear. Place lentils, split peas and water in a large stock pot or Le Creuset Marmite and bring to the boil. Reduce heat to a simmer and add carrot and half the fresh ginger. Partially cover and simmer for 30 mins.
While the pulses are cooking, heat butter (or oil) in a small fry pan over a medium heat. Add half the sliced spring onions, the remaining ginger and the sultanas and saute for 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.
This soup keeps well for 3-4 days kept covered in the fridge.