Red Lentil Soup with Carrots and Coconut

3 tablespoons butter, divided use
1 tablespoon vegetable oil
1 onion, finely chopped
3 garlic cloves, finely chopped
1 tablespoon finely chopped ginger
1 jalapeno chile, seeded and finely chopped (optional)
2 large carrots, peeled and diced
1 teaspoon turmeric
2 cups red lentils, rinsed
2 bay leaves
6 cups water or chicken broth
1 15-ounce can unsweetened coconut milk
Juice and zest of half a lime
1 teaspoon mustard seeds (optional)
Plain yogurt and coriander leaves for serving

Heat 2 tablespoons of the butter and the vegetable oil in a soup pot over medium heat and sauté the onion, garlic, ginger, chile, and carrots until the onions are just coloring, around 5 minutes. Stir in the turmeric, lentils, bay leaves, and water or broth, and bring to a simmer. Lower the heat and simmer, partially covered and stirring occasionally, until the lentils are soft--around 30 minutes.

Add the coconut milk, salt, and lime juice and zest, and simmer another five minutes. Heat the remaining butter in a small skillet and fry the mustard seeds until they are just popping, around 1 minute. Stir them into the soup, taste for salt and lime juice, and serve topped with plain yogurt and coriander leaves. Serve over rice, like a stew, or in bowls as soup.

Serves 4-6

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Split Pea Soup

1 pound dried green split peas
2 carrots, peeled
2 ribs celery
1 onion
1 parsnip
1 leek (3 inches of green left on, root trimmed, split lengthwise + washed well)
2 tablespoons olive oil
1 bay leaf
4 sprigs fresh thyme, or 1 teaspoon dried
1 teaspoon dried tarragon, or 1-2 T chopped fresh
4 cups vegetable broth
4 cups water
Salt and pepper to taste
2 tablespoons chopped flat-leaf parsley

Dice carrots, celery, onion, parsnip and leek. Heat oil in a large, heavy pot over low heat. Add the diced vegetables and cook until wilted, 10 to 12 minutes. Add the peas; cook for 1 minute. Add the bay leaf, thyme, tarragon, broth and water.

Bring to a boil, reduce heat to a simmer, cover partially and cook, stirring occasionally, until the peas are cooked, about an hour. (If you are cooking in a crock pot, just add chopped vegetables and everything else to the pot and cook for 8-10 hours).

Remove bay leaf and thyme sprigs, if used. Season to taste with salt and pepper. You can let it sit for awhile to thicken. Then when ready to serve, heat it up and stir in the parsley.

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Spicy carrot and lentil soup

½tsp chilli flakes
2tsp cumin seeds
2tbsp olive oil
650g (1lb 7oz) carrots, washed and coarsely grated
1 celery stick, finely sliced
150g (5½oz) split red lentils
1.2ltr (2pt) hot vegetable stock
125ml (4fl oz) coconut milk
4tbsp plain yoghurt
Small handful of coriander leaves
Warm naan bread, to serve

Heat a large saucepan and then add the chilli flakes and cumin seeds. Dry fry for a minute or so, until they release their aroma and pop around in the pan. Remove half of the seeds and set aside.

Add the oil to the pan and, once it is hot, stir in the carrots and celery. Stir around for a couple of minutes, and then add the lentils, stock and coconut milk.

Bring to a simmer and cook for about 15 minutes, covered with a lid, until the lentils are tender.

Blitz the soup until as smooth or chunky as you prefer, and season with salt and pepper.

To serve, spoon into bowls, add a spoon of yoghurt on top, scatter with the reserved spices, and add a few coriander leaves, serve with warm naan bread.

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