Coconut lentil soup

This is a creamy and nutritious soup that is easy to prepare. I served it with wakame and quinoa for extra nutrients and texture. The ginger gives it some mild heat which is balanced by the sweetness of the raisins. It is absolutely delicious and I kept going for more.

Method

1. Rinse the lentils and split peas thoroughly under running water, preferably until the water runs clear. Place them in a large soup pot and add in the filtered water. Bring to the boil then add in diced carrots and 1 tablespoon of the minced ginger. Cover and simmer for about 30minutes or until softened.
2. While the lentils and split peas are bubbling away, toast the curry powder in a saucepan over low heat and be careful not to burn it. It should just take a couple of minutes. Set aside. Put coconut oil, ginger, spring onions and raisins in the saucepan and saute for a few minutes before adding in the tomato paste then the toasted curry powder. Make sure that everything is well mixed.
3. Once the split peas and lentils are cooked, add in the spring onion tomata paste mixture, coconut cream and vegetable bouillon. If you don't have bouillon, you could add a few sprinkle of sea salt to taste. Simmer for 10 to 20 minutes to allow for the flavour to incorporate. It is quite a thick soup so make sure you stir regularly so that nothing sticks to the bottom.
4. Sprinkle extra sliced spring onions on top to serve. Rehydrated wakame and/or coriander also goes nicely. If you are having this as a meal, you should have it with a grain, e.g. brown rice or quinoa, to make sure that you get complete protein.

• Coconut
• Dairy-Free
• Health
• Not Meat
• Orange Lentil
• Vegetarian
• Yellow Split Peas