• 1 cup yellow split peas
  • 1 cup red split lentils
  • 7 cups water
  • 1 medium carrot, diced
  • 2 tbsp fresh peeled minced ginger
  • 2 tbsp curry powder
  • 2 tsp coconut oil
  • 8 green onions, thinly sliced
  • 2 cloves garlic
  • 1/3 cup tomato paste
  • 1 can coconut milk
  • sea salt to taste
  • handful cilantro chopped


  1. Wash the split peas and lentils under warm water and rinse until the water is no longer murky
  2. Place them in a large stock pot and cover with water and bring to a boil
  3. Reduce heat to a simmer, add the carrot and 1 tbsp of ginger
  4. Cover and simmer for about 30 min or until the split peas or soft
  5. In a small skillet heat coconut oil on low heat, add the curry powder, and brown lightly, then add the green onions, and the remaining ginger
  6. Saute for 2 min stirring constantly, then add the tomato paste and saute for another 2 minutes
  7. Add this mixture to the simmering lentils, along with the coconut milk, and the sea salt
  8. Simmer uncovered for 20 min to thicken the soup. Add water if you like it to be a thinner consistency
  9. Garnish with green onions and cilantro and serve

Serves: 6 Prep time and Cook time: 45 min