Curried Lentil Soup

Dice the Carrot (1) and Onion (1) . Mince the Fresh Ginger (2 Tbsp) . Slice the Scallions (1 bunch) . Roughly chop the Beet Greens (2 cups) .

Rinse Yellow Split Peas (1 cup) and Red Lentils (1 cup) until the water runs clear.

In a medium pot that can hold at least 12 cups of liquid, combine Water (7 cups) , split yellow peas and red lentils. Bring to a simmer.

In the meantime, in a medium pan toast your Garam Masala (2 Tbsp) until fragrant. Set garam masala aside.

In the same pan, on medium-high heat, add Butter (2 Tbsp) . Sauté Raisins (1/3 cup) , remaining ginger, and half of the sliced green onions. Cook until soft, about 2 minutes.

Add Tomato Paste (3 Tbsp) and cook an additional 2-3 minutes.

Once the red lentils have broken down, add the raisins/tomato paste/spice etc mixture and the Coconut Milk (1 2/3 cups) to the pot. Simmer for 10 more minutes.

Turn off the heat and add the juice from Limes (1 1/2) , Fresh Cilantro (1/2 cup) and remaining sliced green onions. Enjoy!