Coconut Red Lentil Dhal

I came across this recipe in my soup file the other day. I don’t know where I got it from, it’s just a recipe jotted down on a piece of paper. I decided to try it out the other night and it turned out to be not only quick and easy to make, but delicious and filling. The original recipe called it a soup, but it is much more like a dhal. So, here is one more dhal recipe to add to my, and your, collection to go along with Spinach Dhal and Spiced Dhal and Mediterranean Dhal.

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1 cup yellow split peas

1 cup red lentils

5 cups water (or less)

1 carrot, diced

2 tbsps. minced ginger

1 tbsp. coconut oil

8 green onions, thinly sliced

1/3 cup golden raisins

2 tbsps. curry powder

1/3 cup tomato paste

1 can coconut milk

2 tsps. salt

1 small handful cilantro, chopped

Rinse the peas and lentils and put in a large pot with the water. Cover, bring to a boil, then down to a simmer. Add the carrots and 1 tbsp. of ginger and simmer for 30 minutes, stirring often. In another pan, heat the coconut oil, add 5 of the green onions, the remaining ginger, the raisins and the curry powder. Saute for about 2 minutes, stirring constantly so that nothing burns or sticks. Add the tomato paste and cook another minute. Stir this mixture into the peas/lentils along with the coconut milk and salt. Simmer, uncovered, for about 20 minutes, stirring occasionally.

Sprinkle some green onions and cilantro on each serving. Rather than eat this as a soup, we ate it as we would any other thick dhal, served over a grain (in our case, brown basmati rice) and alongside a generous serving of vegetables (in our case, chopped, steamed kale). I don’t have a picture of our bowl of dhal, rice and kale because we gobbled it up before I could take a photo! Instead, I quickly spooned some of the dhal into a little bowl, garnished with green onions and cilantro and took a few pictures.

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This is a great dish to eat on a day like we’re having here in the Pacific South West where it’s been snowing all weekend.

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