Curried Lentil Soup

Curried Lentil Soup Recipe
Serving Size: Serves 6-8
Adapted, barely, from 101cookbooks.
If you don't have any beet greens, you can replace them with spinach or swiss chard (or you can omit this completely). You can cook the soup as much as you would like (if you want it thicker) but as it sits it will thicken a bit, so keep that in mind. The mix of red lentils and split peas gives the soup a wonderful texture (as the red lentils break down a lot faster) so try and use both if you can.
1 cup split yellow peas
1 cup red lentils
7 cups water
1 medium carrot, diced
1 small onion, diced
2 tablespoons of ginger
2 tablespoons garam masala
2 tablespoons butter (or canola oil to make this vegan)
1/3 cup raisins
8 green onions, sliced
3 tablespoons tomato paste
400 ml coconut milk
2 teaspoons kosher salt
2 cups beet greens, roughly chopped
1/2 cup fresh cilantro
3 tablespoons fresh lime juice (about 1/2 a lime)
Rinse split yellow peas and red lentils until the water runs clear.
In a medium pot (that holds at least 12 cups of liquid) combine water, split yellow peas and red lentils. Bring to a simmer.
Once it simmers, add carrot, onion, and 1/2 tablespoon of ginger. Boil for 30 minutes or until the red lentils are broken down.
In the meantime, in a medium pan toast your garam masala until fragrant. Set garam masala aside.
In the same pan, on medium-high heat, add butter.
Saute raisins, remaining ginger, and 4 of your green onions until soft (about 2 minutes).
Add tomato paste and cook an additional 2-3 minutes.
Add garam masala and cook an additional 2-3 minutes.
Once the red lentils have broken down, add the raisin/tomato paste/spice etc mixture and the coconut milk to the pot.
Simmer for 10 more minutes.
Add beet greens and simmer for an additional 10 minutes.
Turn off heat and add lime juice, cilantro and remaining 4 green onions.
Curried Lentil Soup Recipe was last modified: September 23, 2013 by My Second Breakfast.