Curried Lentil and Coconut Soup

Currently, I am beset by the nastiest cold/flu since last winter's never-ending viral debacle. I am also beset by panic regarding the nearing end of the semester, my as of yet unstarted papers, and of course that other thing, in new york. So, though the weather has been warm and I've been mostly eating guacamole for the last 2 weeks, today was a soup day. I'd be eyeing this recipe at 101 Cookbooks, but knew that it would need an added punch to satisfy me. So, here is my version:

Serves 4.

1/2 cup yellow split peas
1/2 cup red split lentils
3.5 cups water
2 medium carrots, diced
1 small sweet potato, diced
1 red bell pepper, diced
2 tablespoons fresh peeled and minced ginger
1 fresh red chile, diced
1 tablespoon curry powder
2 tablespoons olive oil
8 green onions (scallions), thinly sliced
1 large clove garlic, minced
2/3 cup dried tart cherries (The original recipe called for raisins, which I almost never eat, so I used cherries. I really liked their tart kick in the rich soup. But, raisins are certainly the more traditional choice.)
1/3 cup tomato paste
1/2 can coconut milk
1/4 cup dried coconut
1 teaspoon tamarind paste
1/4+ teaspoon cayenne pepper
1/2 cup frozen peas, thawed
salt to taste

Handful of chopped cilantro for garnish.

Throw the lentils and water in a soup pot. Bring to a boil, then add 1/2 the ginger, the carrots, and the sweet potato.

Toast the curry powder in a dry skillet. Set it aside. Heat the oil in the same pan, add the scallions, garlic, hot pepper, bell pepper, remaining ginger, and cherries. Saute for a couple of minutes until everything is really fragrant and add the tomato paste and a couple tablespoons of water. Saute for a couple more minutes. Add curry powder.

Once the lentils are soft, add the spiced tomato paste mixture to the soup. Stir well and then add the coconut milk, tamarind, and dried coconut. Let the soup simmer uncovered until it begins to thicken. Add salt and cayenne pepper to taste and the peas. Let the soup cook another couple of minutes so that the flavors combine and then serve with chopped cilantro if you have it.