Curried lentil soup, perfumed by the luxuriant scent of coriander, cardamom, ginger and fenugreek, provides warmth and nourishment in a single, humble bowl. Season the curried lentil soup with yogurt, cilantro or fresh lime
Pour yellow split peas and red lentils into a mixing bowl cover with hot water by two inches. Allow the lentils and split peas to soak for ten to twelve hours, then drain them and rinse them thoroughly.
Heat a cast-iron skillet over a moderately high flame until hot, then toss in coriander, cumin, fenugreek and cardamom seeds, stirring constantly until well-toasted, about two minutes. Remove the toasted spices from the skillet and crush by hand with a mortar and pestle or grind in a spice grinder. Melt ghee in a heavy-bottomed stock pot over a moderate flame, then toss in shallots and ginger, frying until fragrant – about three to four minutes. Stir in toasted spices, curry powder and cayenne pepper, and continue cooking for another minute or two.
Pour soaked, rinsed and drained lentils and split peas into the pot with chicken bone broth. Reduce the heat and simmer the soup until the lentils and split peas are cooked through, about forty-five minutes.
Puree the soup with an immersion blender or run it through a foodmill, then stir in coconut milk and raisins and continue simmering about ten minutes.