(adopted from http://www.101cookbooks.com/archives/coconut-red-lentil-soup-recipe.html)
1 cup yellow split peas
1 cup red split lentils
7 cups water
1 medium carrot, cut into ½ inch pieces
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter/ghee
2 spring onions, greens thinly slices and bulbs diced
1/3 cup golden raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons salt
one small handful cilantro, chopped
2 bunches of greens, cut into ½ thick slivers
1. Rinse the split peas and lentils until they no longer put off murky water
2. Place them in an extra large soup pot, cover with water, and bring to a boil. Reduce heat to a simmer and add the carrot, the onion bulb, and ¼ of the ginger. Cover and simmer for about 30 minutes, or until the peas are soft.
3. Meanwhile, in a small dry skillet/saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful not to burn it. Set it aside.
4. Place butter in the pan over medium heat, add half the onion greens, remaining ginger, and raisins. Saute for two minutes stirring constantly, then add tomato paste and sauté for another minute or two.
5. Add toasted curry powder to the tomato paste mixture and mix well.
6. Add this to the simmering soup, along with coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up but you can adjust it by adding more water/coconut milk or simmering longer for a thicker consistency.
7. When you have about 5 minutes left, add the greens to the soup.