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photo Coconut Red Lentil Soup Recipe | Say Mmm

Coconut Red Lentil Soup

Inspired by an Ayurvedic dal recipe in the Esalen Cookbook, this is a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. The back notes of ginger, slivered green onions sauteed in butter, and curry-plumped raisins make this a new favorite of mine.
6 Servings - 45 min - 101cookbooks.com
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Servings:6  | Calories:321 | Total Fat:19g  | Chol:10mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 19g
29 %
Sat Fat 15g
75 %
Total Carb 32g
11 %
Fiber 11g
44 %
Sugars 3g
---
Cholesterol 10mg
3 %
Sodium 849mg
35 %
Protein 11g
21 %
Calories:
40% Can coconut milk
30% Split peas
17% Others combined
10% Butter
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

Ingredients

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2 inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1 / 3/80 ml cup tomato paste
1 14 ounce can coconut milk
2 teaspoons fine grain sea salt

 Directions : View recipe directions on 101cookbooks.com
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