Introducing “Eat like an Urchin"

Trying new food is one of the many joys of life. Falling in love with an incredible dish at a restaurant and immediately wanting to go home and try to remake it yourself is what I live for, and I can’t be the only one who feels that way.

So we have decided to include recipes in our blog! The recipes we will be posting come from the employees of Purple Urchin. Some will be family recipes handed down for generations while others will be a random mixture of foods we have thrown together in moments of desperation only to find out they taste pretty great!

To start of our new “Eat like an Urchin” endeavour, we have Coconut Red Lentil Soup. If you’re loco for cocos, you’ll really dig this nutritious recipe our VP of Sales, Carly, discovered online!

She says “As almost all of my recipes come about, this one was a result of seeing what ingredients I had in the house and then Googling them along with the words "recipe" and "vegetarian." I love it because I almost always have these pantry staples on hand, it's a full, hearty meal that only takes one pot and it's impressive (don't skip the raisins!). I've served it at a lot of dinners with friends and always get asked for the recipe. A final little bonus is that it's so flavourful and hearty that it is not easily cast into to the "healthy, vegetarian" category.

The below recipe was found from


1 cup yellow split peas
1 cup red split lentils (masoor dal)
7 cups water
4 medium carrots, cut into 1/2-inch dice
1/2 cup celery, chopped
1/2 cup - 1 cup whatever other veggies you have and feel like using
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 golden raisins
1/3 cup tomato paste
1 14-ounce can coconut milk
2 teaspoons fine grain sea salt
lots o' parsley, chopped

cooked brown rice or farro, for serving (optional)

Give the split peas and lentils a good rinse - 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. Or simmer longer for a thicker consistency. The thicker this soup got, the more I liked it.

I've been enjoying big ladles of this soup over ~1/2 cup of warm farro (leftover from this Farro & Bean Stew) - brown rice was good as well. Sprinkle each bowl generously with cilantro and the remaining green onions.

Serves 6.

Prep time: 10 min - Cook time: 35 min


We hope you enjoy these coconutty lentils! Stay tuned for more recipes so you can eat like an Urchin!!


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