green pea & yellow lentil coconut curry soup

6th June 2012

in the spirit of change and acceptance

feeling the need to be quiet and introverted, completely lost in my own meandering thoughts.

I thought I woke up to rain this morning, but it was just the wind in the trees.

green pea & yellow lentil coconut curry soup

This soup does thicken up so you may have to add a little more water or coconut milk to thin out the soup as you reheat it.

Inspired by Green Lentil Soup in ‘Super Natural Everyday’ with a few Goodness is ism’s

ingredients :

½ cup toor dal/yellow lentils

½ cup green split peas

2 – 3 carrots, peeled and finely chopped

 4 cups water

3 Tblsp ghee/butter/oil

½ tsp black mustard seeds

1 tsp cumin seeds

6 fresh curry leaves (optional)

¼ tsp red pepper flakes

1½ tsp Indian curry powder, or more to taste

½ cup coconut milk

1½ tsp rock salt, or to taste

1 tsp brown sugar/jaggery (optional)

fresh coriander

preparation :

Rinse the dal and place in a medium soup pot with 4 cups of water.  Bring to boiling, and turn down heat to a soft simmering for 2o minutes.  Add the carrots and simmer for another 20 minutes, until the dal is tender.

In the meantime, warm the ghee/butter in a small saucepan.  When hot, add the mustard seeds.  Wait for them to sputter and pop and add the cumin seeds, curry leaves, red pepper flakes and curry powder.  Turn off heat and put to the side.

When the dal has finished cooking, remove from heat, stir in the coconut milk, salt and if using jaggery, and puree with an immersion blender (or if you have no electricity, like me at the moment, a potato masher will work fine).  You can leave the soup a bit chunky if you like, or puree until smooth.  Stir in half the spiced ghee/butter, and add more salt if needed.  Serve drizzled with the remaining spiced ghee and sprinkle with fresh coriander.  Wonderful served with red rice.

Goodness shared from Stacey

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