Coconut Red Lentil Soup

(recipe from 101cookbooks.com)

1 cup yellow split peas
1 cup red split lentils
7 cups water (I replaced 3 cups water with vegetable broth)
1 medium carrot, cut into 1/2-inch dice
2 Tbsp. fresh peeled and minced ginger
2 Tbsp. curry powder
1 Tbsp. olive oil
8 green onions, thinly sliced
1/3 cup golden raisins
1/3 cup tomato paste
1 14-oz. can coconut milk
1 tsp. salt
one small handful cilantro, chopped

Give the split peas and lentils a good rinse - until they no longer put off murky water.  Place them in an extra-large soup pot, cover with the water, and bring to a boil.  Reduce heat to a simmer and add the carrot and 1/4 of the ginger.  Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant.  Be careful though, you don't want to burn the curry powder, just toast it.  Set aside.  Place the oil in a pan over medium heat, add the green onions, the remaining ginger, and raisins.  Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt.  Simmer, uncovered, for 20 minutes or so.  The texture should thicken up, but you can play around with the consistency - add more water, if you like, or simmer longer for a thicker consistency.  (I liked it thicker.)

Enjoy ladled over brown rice, or any grain.  Sprinkle generously with cilantro.  (I just mixed the cilantro right into the soup.)

(Amazingly good!)