• 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


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

Serves: 6

Prep time and Cook time: 45 min

Recipe courtesy of with adjustments made by me!