Coconut Red Lentil Soup

This is a hearty coconut-flavored lentil soup from 101 Cookbooks, with a surprising addition of raisins.  

Ingredients

1 c yellow split peas
1 c red split lentils
7 c water
1 carrot, diced
2 T fresh ginger, grated
2 T high-quality curry powder
2 T butter
8 scallions, sliced thinly
1/3 c raisins
1/3 c tomato paste
1 14-oz can coconut milk
2 t salt
cilantro for garnish

Instructions

1) Rinse the lentils and split peas until the water runs clear.  Place them in a large pot, cover with water, and bring to a boil.
2) Reduce heat and add the carrot and 1/4 of the ginger.  Cover and simmer for 30-40 minutes, until the split peas are soft.
3) As the lentils/split peas cook, heat the butter in a skillet, add the green onions, remaining ginger, and raisins, stirring constantly.
4) Add the tomato paste and curry powder and saute for another minute or two.
5) Combine with the coconut milk, and add to the simmering lentils/split peas.
6) Simmer the mixture, uncovered, for about 20 minutes, adding more water if necessary.
7) Garnish with chopped cilantro.

Walnut Miso Noodles

From 101 Cookbooks, this is a tasty and simple asian-inspired pasta dish.

Ingredients

250g pasta (any kind, although I prefer spirals)
1 head broccoli, chopped into florets (you can substitute any green vegetable here)
1/2 cup walnuts, chopped
1/4 cup olive oil
1 glove garlic, minced/pressed
2 T miso paste
2 T white wine vinegar
1.5 t honey
1/4 c warm water (or more)
salt to taste
green onions and extra walnuts for garnish

Instructions

1) Bring a large pot of salted water to boil.  Cook pasta according to directions until al-dente, and about 30 seconds before the pasta is done, throw in the broccoli.  After 30 seconds, drain immediately.
2) While the pasta is cooking, toast the walnuts.
3) To make the sauce, combine walnuts, olive oil, garlic, miso paste, vinegar, and honey, and mix with a food processor/hand blender until smooth.
4) Add the warm water until the sauce is the consistency of heavy cream (slightly thicker is also okay).
5) Toss the pasta and broccoli with the sauce until evenly coated.
6) Garnish with sliced green onions and extra walnuts.