Lentil and Coconut Soup with Cilantro-Habanero Gremolata
- 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)
- 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
- 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
- This recipe is vegan
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- 2 limes, juice from (1/4 cup)
- Bay leaves (2)
- Brown lentils, dry (1 pound)
- Carrots, peeled and finely diced (about 1 1/2 cups), medium (2)
- Coriander, fresh stems leaves and tender (3/4 cup)
- Cumin, ground (1/2 teaspoon)
- Garlic (6 cloves)
- Ginger grated on a microplane grater, fresh (3 teaspoons)
- Habanero or serrano chile, small (2)
- One orange, zest from (1 tablespoon)
- Onion, finely diced (about 1 1/2 cups), large (1)
- Canned Goods
- Coconut milk (1 (12-ounce) can)
Water or vegetable stock (3 quarts)
- Condiments
- Hot sauce (1 tablespoon)
- Soy sauce (1 tablespoon)
- Cooking & Baking
- Coriander seed, ground (1/2 teaspoon)
- Kosher salt (1)
- Olive oil, extra virgin (1/4 cup)
Preparation
Read recipe preparation on seriouseats.com
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Published January 23, 2012 (1 year ago).
238 people saved this recipe.
