Best 3 Lentil And Coconut Soup With Cilantro HabaÑero Gremolata Recipes

Welcome to a culinary journey where flavors dance and textures delight. Prepare to tantalize your taste buds with a symphony of spices and wholesome ingredients in our Lentil and Coconut Soup with Cilantro-Habañero Gremolata. This hearty and nutritious soup is not just a meal; it's an experience. Dive into a creamy coconut broth, enriched with tender lentils, aromatic spices, and a touch of zesty lime. The soup is a perfect canvas for the Cilantro-Habañero Gremolata, a flavorful topping that adds a burst of freshness and a subtle heat. Our collection also includes a delightful Vegan Coconut Milk ice cream recipe for a refreshing finish. Discover the perfect harmony of sweet and savory in our Baked Brie with Fig Jam and Pistachios. And for those with a sweet tooth, indulge in the decadent Chocolate Mousse with Avocado and Coconut Milk. Embark on this culinary adventure and treat yourself to a feast that nourishes both body and soul.

Let's cook with our recipes!

LENTIL AND COCONUT SOUP WITH CILANTRO-HABAÑERO GREMOLATA

LENTIL AND COCONUT SOUP WITH CILANTRO-HABAÑERO GREMOLATA image

Categories Soup/Stew Bean Dinner

Yield 4-6

Number Of Ingredients 24

Ingredients

1/4 cup extra virgin olive oil
2 medium carrots, peeled and finely diced (about 1 1/2 cups)
1 large onion, finely diced (about 1 1/2 cups)
2 stalks celery, finely diced (about 3/4 cup)
4 cloves garlic, minced on a microplane grater
2 teaspoons fresh ginger grated on a microplane grater
1 small habañero or serrano pepper, seeds and ribs removed, flesh finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1 pound dry brown lentils
3 quarts water or vegetable stock
2 bay leaves
1 (12-ounce) can coconut milk
1/2 cup roughly chopped fresh cilantro leaves and tender stems
1 tablespoon hot sauce, such as Frank's
1/4 cup juice from 2 limes
1 tablespoon soy sauce
Kosher Salt
For the Gremolata:
1/4 cup finely chopped fresh cilantro leaves and tender stems
1 small habañero or serrano pepper, seeds and ribs removed, flesh finely chopped
2 cloves garlic, minced on a microplane grater
1 teaspoon fresh ginger grated on a microplane grater
1 tablespoon zest from one orange, grated on a microplane grater

Steps:

Heat olive oil in a large Dutch oven or saucepan over medium-high heat until shimmering. Add carrots, onions, and celery, and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, ginger, habañero pepper, cumin, and coriander and cook, stirring constantly, until fragrant, about 1 minute longer. 2 Add lentils, water, bay leaves, and coconut milk.Bring to a boil over high heat and reduce to a simmer. Cook, stirring occasionally, until lentils are completely tender and have started to break down and thicken the soup, about 1 1/2 hours, adding more water or vegetable stock if soup begins to get too thick. Add chopped cilantro and stir to incorporate. 3 Discard bay leaves. If desired, partially puree some of the soup with a hand blender or in a standing blender to thicken. Add hot sauce, lime juice, and soy sauce and stir to combine. Season to taste with kosher salt. 4 For the Gremolata: combine all ingredients in a small bowl. 5 Ladle soup into individual bowls, sprinkle with gremolata mixture, and serve.

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

Lentil Soup With Cilantro (Lots of It) image

This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 1/4 teaspoons cumin seeds, lightly toasted and ground
Pinch of cayenne
1/2 pound brown lentils (about 1 1/8 cups), picked over and rinsed
1 small onion, cut in half
1 bay leaf
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper
1 cup chopped cilantro (from 1 large bunch)
Plain low-fat yogurt for garnish

Steps:

Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 2 grams

COCONUT LENTIL SOUP

Coconut Lentil Soup image

Make and share this Coconut Lentil Soup recipe from Food.com.

Provided by stormylee

Categories Lentil

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

200 ml red lentils
3/4 inch fresh ginger (2 cm)
1 onion
1 garlic clove
1 tablespoon oil
1 teaspoon turmeric
400 ml chicken stock
1 (400 g) can crushed tomatoes
200 ml coconut milk

Steps:

Rinse and drain lentils.
Finely chop ginger, onion and garlic clove.
Heat oil in a pot and sauté chopped ginger, onion and garlic until softened.
Add turmeric, hot chicken stock, crushed tomatoes and the lentils; bring to boil and allow to simmer for 20 minutes.
Puree the soup in a blender until smooth and return to the pot (or use a hand-held blender).
Add coconut milk and heat gently.

Tips:

Use high-quality lentils: Choose lentils that are whole and free of debris. Split lentils will cook more quickly than whole lentils, but either type can be used in this soup.
Rinse the lentils before cooking: This will help to remove any dirt or debris from the lentils.
Use a variety of vegetables: This will add flavor and nutrients to the soup. Some good choices include carrots, celery, onions, garlic, and tomatoes.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a good one. You can use chicken broth, vegetable broth, or even water, but if you use water, you'll need to add some extra seasonings to the soup.
Simmer the soup for at least 30 minutes: This will allow the flavors to meld and the lentils to soften.
Serve the soup with a garnish: A dollop of yogurt, a sprinkle of cilantro, or a drizzle of olive oil are all good choices.

Conclusion:

This lentil and coconut soup is a delicious and easy-to-make meal that is perfect for a cold winter day. It is packed with flavor and nutrients, and it is sure to please everyone at the table. So next time you're looking for a quick and easy soup recipe, give this one a try. You won't be disappointed!