Have you picked up on a theme yet? You’ll soon notice a defining characteristic of these HungryTexans is our genetic inability to handle the cold. That’s right, despite three years in the Indiana tundra and a collective 7-years in DC (that’s right…it’s North of the Mason-Dixon line, so we’re allowed our “brrrrrrrrs!”), we continue to wear flats when it’s snowing, layer tights under our jorts, and frequently end up with icicle-locks (whitegrlwethair-lifestyle!).

Despite our inability to live/dress/work in the cold, we do our best to cook for it. Inspired by Liz’s mushroom soup and a craving for something hearty and home cooked (I spent the weekend eating at some charming chains in KCMO), I remembered this Coconut/Lentil/SplitPea Soup I’d made once upon a Texas winter.

My biggest fear when prepping this relatively simple soup was that the entire house would smell like an Indian restaurant. This is what happened the last time I toasted curry, and my fam didn’t let me hear the end of it! Thankfully, my curry toasting this time yielded an oh, so fragrant smell that warmed the house. Throw in the scent of simmering coconut milk, get ovah’ it! Yumyumyum!

Another one borrowed from one of my favorite blogs, 101Cookbooks:

1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped

It’s pretty simple, so here are the cliff notes:

1. Combine Split Peas/Lentils & 7 cups of water — bring to a boil!
2. Add the carrot & 1/2 of your ginger (keep them simmering until they’re soft!) + start your salting.
3. Toast your curry powder (be careful not to burn it!)
4. Melt your butter in the pan and add all of the following goodness — curry powder, tomato paste, scallions, raisins & tomato paste
5. Add your flavorful buttery mixture to the Split Peas & Lentils
6. Pour in the coconut milk
7. Let those flavors groove together for 10-15 minutes on low heat
8. Serve sprinkled with cilantro and scallions

Mmmm, mmmm….good!

xo,

HungryTexans