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Vegan: Lentil and Coconut Soup with Cilantro-Habañero Gremolata
Note: Wear plastic gloves and use a separate cutting board when chopping the habañero pepper. You do not want to get it anywhere near your eyes or skin.
About This Recipe
| Yield: | makes about 2 1/2 quarts, serving 4 to 6 |
| Active time: | 30 minutes |
| Total time: | 2 hours |
| This recipe appears in: | Vegan: Coconut Lentil Soup with Cilantro-Habañero Gremolata |
| Rated: | ![]() ![]() ![]() ![]() ![]() |
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
Procedures
-
1
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.
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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.
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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.
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4
For the Gremolata: combine all ingredients in a small bowl.
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5
Ladle soup into individual bowls, sprinkle with gremolata mixture, and serve.

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