|
Ingredients:
1 cup yellow split peas
1 cup red split lentils (masoor dal)
1 med carrot, cut into 1/2-inch dice
2 Tbsp fresh minced ginger
2 Tbsp Urban Accents Curry Row
2 Tbsp butter
8 scallions, thinly sliced
1/3 cup golden raisins
3 Tbsp tomato paste
1 14-oz can coconut milk
2 tsp Kosher salt
2 Tbsp cilantro, chopped
Cooked brown rice for serving, optional
Directions: Give the split peas and red lentils well. Place rinsed beans in large stock pot and cover with 7 cups water. Bring to a boil, reduce heat to simmer; add carrot and 2 tsp minced ginger. Cover and simmer for about 30 min, or until the split peas are soft.
In a small dry skillet over low heat, toast the Curry Row until it is fragrant... be careful so you don't burn it. Set aside. In a medium skillet, melt butter over medium heat; add half of the green onions, remaining ginger, and raisins. Saute for two min stirring constantly; add tomato paste and saute for 1-2 min. Add the toasted Curry Row, mix well, then add this mixture to the simmering soup along with the coconut milk and salt. Simmer, uncovered for 20 min. Soup will thicken up, or you can add more water if you want a thinner consistency. To serve, place a scoop of brown rice in bowl, ladle in soup and sprinkle generously with cilantro and remaining green onions.
|
|
