If you don't have any vegetable stock on hand, you can make this soup with water instead - just be sure to season it generously at the end of cooking.
- 2 tbsp coconut oil
- 1 onion, finely chopped
- 2 long green chillies, thinly sliced
- 1 garlic clove, finely chopped
- 2 tbsp finely grated ginger
- 1 tbsp brown mustard seeds
- 2 ripe tomatoes, diced
- 1½ tbsp Madras curry powder
- 1 litre (4 cups) vegetable stock
- 500 gm red split peas
- 100 gm shredded coconut
- To serve: lime juice, to taste, plus extra lime wedges
- To serve: natural yoghurt, coriander and fried shallots
- 1Heat oil in a large saucepan over medium-high heat, add onion, chillies and garlic and fry, stirring occasionally, until translucent (4-5 minutes). Stir in ginger and mustard seeds, fry until seeds pop (30 seconds), then stir in tomato and curry powder. Add stock, split peas, coconut and 500ml water, cover, bring to the boil, reduce heat to medium and simmer uncovered and without seasoning until split peas break down and soup thickens (5-10 minutes). Partially blend with a hand-held blender, season to taste with salt, pepper and lime juice and serve with yoghurt, coriander, fried shallots, and lime wedges.