Lentil And Coconut Soup With Cilantro-Habañero Grem

Name: Lentil And Coconut Soup With Cilantro-Habañero Gremolata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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
3
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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5
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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For the Gremolata: combine all ingredients in a small bowl.
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9
Ladle soup into individual bowls, sprinkle with gremolata mixture, and serve.

358

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 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), and more.

Yes, Lentil And Coconut Soup With Cilantro-Habañero Gremolata falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil And Coconut Soup With Cilantro-Habañero Gremolata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions