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Ayurvedic Red Lentil Soup

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  • Author: Cath from PeaceMeals
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

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

  1. 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.
  2. 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.
  3. In a bowl, mix the onions, the remaining ginger, raisins, tomato paste, turmeric, curry, and salt.
  4. Add this mixture to the simmering soup along with the carrots and coconut milk.
  5. 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.
  6. Ladle into bowls and sprinkle generously with cilantro, chopped figs, and the remaining green onions.
  7. Serve with brown rice or naan bread.


Nutrition

  • Serving Size: 6