Can you ever really have enough lentil soup recipes? My answer to that silly question is NO. Lentils are endlessly versatile and are easy to cook and great for you. Lately, I’ve been making this light lentil soup with golden raisins because it’s easy to make, has enough for leftovers the next day (bonus), and the golden raisins give it a lighter feel than most lentil soups, making it perfect for a late spring soup.
I adapted this soup from a recipe I found on Heidi Swanson’s amazing food journal 101 Cookbooks. I love 101 Cookbooks. It was one of the first food blogs I turned to when I started cooking real meals for myself in my mid-twenties, instead of just eating from the salad bar at Whole Foods.
I adore Heidi Swanson, but many of her recipes aren’t family friendly. They often involve multiple pots and pans. They sometimes require you to do weird things like toast curry powder (the original recipe for this does) or “brown your butter.” No mama with kids has time for that business.
So I’ve simplified her recipe and made it easier for the average mom who wants to make delicious food but not necessarily restaurant-worthy food with toasted curry and browned butter.
You can find the original recipe here, if you’re curious. It’s delicious both ways. Mine is just easier.
Also, I like to serve this soup over brown basmati rice or quinoa. If you’re short on time, go for the quinoa as it cooks in less than half the time.
Light Lentil Soup with Golden Raisins
1 Tbs coconut oil
1 bunch of spring onions (about 6-8), white and green parts chopped
1 inch of ginger, peeled and minced
1 cup carrots, peeled and chopped into small cubes
1 cup tomatoes, chopped (keep as much tomato juice as you can!)
1 cup yellow raisins
1 cup yellow split peas (pro-tip: I soak these for an hour or 2 in advance, which allows them to cook as quickly as the red lentils do)
1 cup red lentils
6 cups veg broth (or water. Your call. I prefer broth)
1 can coconut milk (full fat, baby!)
salt/pepper to taste
optional toppings: baby tomatoes, yellow raisins, sliced almonds, cilantro
Heat the oil in a large pot. Add in the spring onions and ginger. Cook at medium heat for a few minutes, then add in the carrots and the tomatoes. Stir well, so everything in the pot is thoroughly combined. Add in 1/3 cup of the golden raisins, stirring them into the mix for about 1 minute.
Next, add in the yellow split peas and red lentils, plus the veg broth. Cover, bring to a boil, then reduce the heat, and simmer for 40 minutes (or until the yellow peas are tender). Add in the coconut milk and remove from the heat, allowing the soup to cool, slightly.
Serve over rice or quinoa and add whatever toppings rock your world. Personally, i love adding lots of the extra golden raisins, plus a handful of sliced almonds. The sweetness and crunch is a fantastic compliment to the warmth of the soup.