14Ingredients
500Calories
75Minutes

Ingredients

  • 1 cup split peas (yellow)
  • 7 ounces lentils (red split, masoor dal)
  • 7 cups water
  • 1 carrot (medium, cut into 1/2-inch dice)
  • 2 tablespoons ginger (fresh peeled and minced)
  • 2 tablespoons curry powder
  • 2 tablespoons butter (or ghee)
  • 8 green onions (scallions, thinly sliced)
  • 1/3 cup golden raisins
  • 1/3 cup tomato paste
  • 14 ounces coconut milk
  • 2 teaspoons fine grain sea salt
  • 1 handful cilantro (chopped)
  • brown rice (cooked, or farro, for serving, optional)
Read Directions

NutritionView more

500Calories
Sodium40%DV970mg
Fat32%DV21g
Protein41%DV21g
Carbs21%DV62g
Fiber92%DV23g

PER SERVING *

Calories500Calories from Fat190
% DAILY VALUE*
Total Fat21g32%
Saturated Fat16g80%
Trans Fat
Cholesterol10mg3%
Sodium970mg40%
Potassium1170mg33%
Protein21g41%
Calories from Fat190
% DAILY VALUE*
Total Carbohydrate62g21%
Dietary Fiber23g92%
Sugars12g24%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(3)

Yummly User
Lisa 11 days ago
Added clove, cardamom, cumin, garam masala, and garlic powder, for extra flavour
Used leeks in place of green onions, liked that just fine. Flavorful and easy to put recipe together
Virginia H. 6 Nov 2015
I made this soup last weekend, a double batch, We loved it so much we ate it for lunch and dinner until it was all gone. Nothing made it into the freezer. My changes: leeks and onions instead of green onion (just because that's what I had). Also, though I doubled the recipe I didn't double the coconut milk (replaced it with broth).