Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremolata Recipe

Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremolata Recipe

YIELD:makes about 2 1/2 quarts, serving 4 to 6

ACTIVE TIME:30 minutes

TOTAL TIME:2 hours

 

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

 

Directions

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.     
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.

 

For the Gremolata:

1.      
combine all ingredients in a small bowl.

2.     
Ladle soup into individual bowls, sprinkle with
gremolata mixture, and serve.

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