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Hot from the first AYS Community Class

Last night was the first ever Atlanta Yoga Scene community class, and the turnout was just phenomenal. Stephen Fusco taught an Iyengar-based practice around headstand, so everyone worked their way through stretching and strengthening practices to prepare for big event. It was fun seeing lots of breakthroughs, and I got the sense that everyone had a great time.  

What REALLY made a splash though were the snacks afterward! Mark’s (my fiancé) curried lentil dish was eaten down to the last bite, and some people asked me for the recipe. Well, ask and ye shall receive!

Coconut Red Lentil Soup

(Vegans – you can easily make this vegan by using coconut or olive oil in place of the butter called for.)

vegetarian lentil soup1 cup / 7 oz / 200g yellow split peas
1 cup 7 oz / 200g red split lentils (masoor dal)
7 cups / 1.6 liters water
1 medium carrot, cut into 1/2-inch dice
2 tablespoons fresh peeled and minced ginger
2 tablespoons curry powder
2 tablespoons butter or ghee
8 green onions (scallions), thinly sliced
1/3 cup / 1.5 oz / 45g golden raisins
1/3 / 80 ml cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
one small handful cilantro, chopped

cooked brown rice, farro, or bread for serving

Rinse the split peas and lentils until they no longer put off murky water. Place them in an extra-large soup pot, cover with the water, and bring to a boil. Reduce heat to a simmer and add the carrot and 1/4 of the ginger. Cover and simmer for about 30 minutes, or until the split peas are soft.

In the meantime, in a small dry skillet or saucepan over low heat, toast the curry powder until it is quite fragrant. Be careful though, you don’t want to burn the curry powder, just toast it. Set aside. Place the butter in a pan over medium heat, add half of the green onions, the remaining ginger, and raisins. Saute for two minutes stirring constantly, then add the tomato paste and saute for another minute or two more.

Add the toasted curry powder to the tomato paste mixture, mix well, and then add this to the simmering soup along with the coconut milk and salt. Simmer, uncovered, for 20 minutes or so. The texture should thicken up, but you can play around with the consistency if you like by adding more water, a bit at a time, if you like a more soupy product. Or, simmer longer for a thicker consistency.

The way Mark makes it, it has an almost dip-like consistency. We’ve eaten in warm over rice, cold with bread, room temp with crackers, and everywhere in between!

(Photo & Recipe from 101 Cookbooks. They’ve got a TON of delicious, hearty vegetarian and vegan dishes!)

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