Recipes by Daniel Lindsley tagged coconut
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Coconut Red Lentil Soup
/ 7 oz / 200g yellow split peas, 7 oz / 200g red split lentils (masoor dal), / 1.6 liters water, medium carrot, cut into 1/2-inch dice, fresh peeled and minced ginger, curry powder, butter or ghee, green onions (scallions), thinly sliced, / 1.5 oz / 45g golden raisins, / 80 ml cup tomato paste, 1 14-ounce can coconut milk, fine grain sea salt