Description
A nutrient-packed, savory Indian Curry Soup from the PeaceMeals recipe box.
Ingredients
Scale
- 1 cup yellow split peas
- 1 cup red split lentils (masoor dal)
- 7 cups water
- 2 medium carrots, cut into 1/2-inch dice
- 2 tablespoons fresh peeled and minced ginger
- 2 tablespoons curry powder
- 1 tsp. turmeric
- 8 green onions, thinly sliced
- 1/3 cup golden raisins
- 1/3 cup tomato paste
- 1 14-ounce can coconut milk
- 2 teaspoons fine grain sea salt
- One small handful cilantro, chopped
- Chopped figs (optional)
- cooked brown rice or naan bread, for serving (optional)
Instructions
- Rinse the split peas and lentils 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.
- Once boiling, reduce heat to a simmer and add 1 tbsp ginger. Cover and simmer for about 20 minutes, or until the split peas are soft.
- In a bowl, mix the onions, the remaining ginger, raisins, tomato paste, turmeric, curry, and salt.
- Add this mixture to the simmering soup along with the carrots and coconut milk.
- Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time. Or simmer longer for a thicker consistency.
- Ladle into bowls and sprinkle generously with cilantro, chopped figs, and the remaining green onions.
- Serve with brown rice or naan bread.
Nutrition
- Serving Size: 6