LENTIL AND COCONUT SOUP WITH CILANTRO-HABAÑERO GREMOLATA

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LENTIL AND COCONUT SOUP WITH CILANTRO-HABAÑERO GREMOLATA image

Categories     Soup/Stew     Bean     Dinner

Yield 4-6

Number Of Ingredients 24

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.

Jason Baggs
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This soup is amazing! I've made it twice already and it's always a hit. Thanks for sharing this recipe!


Demons_dance_alone123 boo
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I'm always looking for new lentil soup recipes, and this one is definitely a winner. It's so flavorful and satisfying.


lavlu islam lavlu00
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This soup is so good, I could eat it every day. It's the perfect comfort food.


joseph kelly
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I made this soup for a dinner party and it was a hit! Everyone loved it. The flavors are so well-balanced.


Md Abdul bashar
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This soup is a keeper! It's healthy, delicious, and easy to make. I love that it's vegan too.


seabass
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I'm not usually a fan of lentils, but this soup changed my mind. It's so creamy and flavorful, and the gremolata adds a nice touch of heat. Will definitely be making this again.


Chrishay Martin
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5 stars! This soup is amazing. I love the combination of lentils and coconut. The gremolata is the perfect finishing touch.


Mansoor Baloch
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Delicious and satisfying soup. Perfect for a cold winter day. I served it with a side of crusty bread for dipping.


Selena Deolall
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Easy to make and packed with flavor. I used red lentils and added some chopped carrots and celery for extra veggies. The gremolata is a must - it really brings the dish together.


Patricia Nance
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This soup is a flavor explosion! The lentils and coconut create a creamy, rich base, while the cilantro-habanero gremolata adds a bright, spicy kick. I followed the recipe exactly and it turned out perfectly. Highly recommend!