When I was cooking this meal I didn’t realize how amazingly, mouth-wateringly, ridiculously good it would be. I also didn’t think I’d be blogging it, so I only took pictures with my iPhone. After tasting it, however, I absolutely couldn’t keep it from you guys. So excuse the photography and just trust me on this one!
Heidi at 101 Cookbooks is amazing, and I got this recipe from her site. I am so grateful for her! This may very well be the best soup I’ve ever had! Its more of a hearty meal than a soup, actually, after adding the farro.
This was my first time cooking with many of the ingredients here, so don’t be afraid if you haven’t used these things before. Try them out, you won’t be disappointed. The flavors, textures, colors and aromas make this cooking experience truly unforgettable.
- 1 cup yellow split peas
- 1 cup red lentils
- 7 cups water
- 1 medium carrot, diced
- 2 tbsp fresh minced ginger
- 2 tbsp butter or ghee (use coconut oil or another oil you like to make this vegan!)
- 8 green onions (scallions) thinly sliced
- 1/3 cup golden raisins
- 1/3 cup tomato paste
- 1 14-oz can coconut milk
- 2 teaspoons sea salt
- handful of chopped cilantro
- a few sprinkles of red pepper flakes (I added this ingredient)
- farro (or brown rice) for serving
I had never cooked with red lentils, yellow split peas, ghee or farro before. Ghee is clarified butter that is traditionally used in Indian cooking. Its not vegan but its lactose and caesin free because the milk solids are taken out. Farro is an ancient and hearty whole grain that ended up tasting a bit like cooked steel-cut oats. Chewy, snappy, fun to eat, and delicious with this soup.
Rinse the split peas & lentils. Place them in an large pot with the water. Bring to boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.
In the meantime, in a small dry skillet over low heat, toast the curry powder for a minute or 2 until it is fragrant. Be careful not to burn the powder, just toast it and set aside.
Place the ghee (or butter, oil, whatever you like) in a pan over medium heat. Add half the green onions, the rest of the ginger, and the golden raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.
Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up. Simmer longer for a thicker consistency.
When its ready, sprinkle with red pepper flakes and pour over your farro. Sprinkle with lots of cilantro and the rest of the green onions! The best part of this soup recipe is the golden raisins that get plump and juicy. So good! Enjoy
OH — this reminds me… if anyone has a recommendation of a great food photography camera, can you email me? I’m itching to start taking professional photos and want some inside info on what to get! Thanks