Coconut Red Lentil Soup

This is a hearty coconut-flavored lentil soup from 101 Cookbooks, with a surprising addition of raisins.  


  • 1 c yellow split peas
  • 1 c red split lentils
  • 7 c water
  • 1 carrot, diced
  • 2 T fresh ginger, grated
  • 2 T high-quality curry powder
  • 2 T butter
  • 8 scallions, sliced thinly
  • 1/3 c raisins
  • 1/3 c tomato paste
  • 1 14-oz can coconut milk
  • 2 t salt
  • cilantro for garnish


  1. Rinse the lentils and split peas until the water runs clear.  Place them in a large pot, cover with water, and bring to a boil.
  2. Reduce heat and add the carrot and 1/4 of the ginger.  Cover and simmer for 30-40 minutes, until the split peas are soft.
  3. As the lentils/split peas cook, heat the butter in a skillet, add the green onions, remaining ginger, and raisins, stirring constantly.
  4. Add the tomato paste and curry powder and saute for another minute or two.
  5. Combine with the coconut milk, and add to the simmering lentils/split peas.
  6. Simmer the mixture, uncovered, for about 20 minutes, adding more water if necessary.
  7. Garnish with chopped cilantro.

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