Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremolata

Note: Wear plastic gloves and use a separate cutting board when chopping the habanero pepper. You do not want to get it anywhere near your eyes or skin.

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Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremolata

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-Habanero 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 habanero 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 habanero 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. 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, habanero pepper, cumin, and coriander and cook, stirring constantly, until fragrant, about 1 minute longer.

  2. 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. 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. 4

    For the Gremolata: combine all ingredients in a small bowl.

  5. 5

    Ladle soup into individual bowls, sprinkle with gremolata mixture, and serve.

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