The Spiced Life family just got back from a whirlwind trip to Disney World! John got invited to talk at a conference there and we said yes, please! 3 days nonstop parks with rides, princesses, food, princesses, fairies, princesses… So please forgive any typos or just plain incomprehensible sentences. My brain feels like Swiss cheese; we are Exhausted. Happy but exhausted.
About the soup. This is another choice from 101 Cookbooks–only this time it turned into more of an inspiration as I strayed pretty far from the recipe. I’m not sure what happened–the soup just suddenly screamed for potatoes and peas–seriously, I could hear it in my head–or more likely taste it on my tongue. So in they went, out came other parts, and I had no regrets.
- 1 cup (7 oz/200g) yellow split peas, rinsed
- 1 cup (7 oz/200g) red split lentils (masoor dal), rinsed
- ½ t turmeric
- ½ t paprika
- 1-2 T ghee or oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 6 cups water
- 1 large russet potato, peeled and diced
- 1 medium carrot, finely diced
- 2 T fresh peeled and minced ginger
- 2 T curry powder
- 2 cups chicken or vegetable stock
- ⅓ cup tomato paste
- 1 19-oz can coconut milk
- Salt and pepper to taste
- one small handful cilantro, chopped
- Several handfuls (to taste) fresh or frozen peas
- Heat a large soup pot or Dutch oven over medium high heat. Add 1-2 tablespoons of ghee or oil (or a combo). When it is hot, add the onions and cook, stirring occasionally, until they are caramelized, about 15 minutes. During the last 5 minutes, add the carrots and ¼ of the ginger. Add the garlic and cook another 2 minutes. Add the paprika and turmeric, cook for 1 minute while stirring, and then add the lentils, split peas and water. Bring to a boil, reduce the heat and cover to maintain a simmer.
- Simmer the legumes for 15 minutes and then add the prepped potatoes with the 2 cups of stock. Return to a boil. Cover and simmer until the split peas are tender and the potatoes are fork tender (the red lentils will disintegrate).
- In the meantime, in a small nonstick skillet low heat, toast the curry powder until it is quite fragrant. Be careful not to let it burn. Add the tomato paste and ginger and stir to mix. Raise the heat to medium and roast the mix, stirring all the while, for about 2-3 minutes. Add this mixture to the lentils. Also add the coconut milk and salt and pepper to taste. If the mixture is not thick enough, let it simmer uncovered for a bit. Add the peas and cilantro before serving (heat the peas through).
I like this recipe 🙂 cause I love all the ingredients, I think I will try it 🙂
Aww the kids must have had so much fun at Disney! And right now really is a great time to go…I ran a half marathon there at the beginning of January and the weather was pretty awesome!
I love the idea of infusing a lentil soup with coconut…delicious.
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What amazing textures and flavors are in this soup. It has comfort and delicious written all over it.
Jill Colonna says
Looks yummy. Love the addition of coconut for a touch of sun. Your Disney trip sounded great fun!
Mmm, that looks so rich and comforting. I have a deep love for any orange soup, so I was instantly head over heels for yours. :-p
P.S. I LOVE Disneyland! :-p
Kate @ Diethood.com says
You went to Disney?! Oh LUCKY!
That bowl of yumminess looks wonderful! Glad that something "screamed" for potatoes … I would think that the potatoes made it even better.
The Mistress of Spices says
I love the combination of lentils and coconut milk! And how cool that your hubby got invited to speak at a conference of Disney World of all places!
hearty delicious soup
All That's Left Are The Crumbs says
This sounds like a wonderful soup. I love the flavor combination.
This sounds fantastic. I love that it has yellow peas and red lentils!
Pink Kitchen says
Do you soak your split peas first for this recipe?
It looks yummy.
Pink Kitchen: I have read before where people suggest soaking split peas but I have never needed to. So no. 🙂