120 minutes
A rich and flavorful lentil soup balanced with coconut milk and a zesty cilantro-habanero gremolata.
Medium carrots, peeled and finely diced
each
Large Onion, finely diced
each
Celery Stalks, finely diced
each
Garlic Clove, minced on a microplane grater
each
Fresh Ginger, grated on a microplane grater
teaspoons
Habanero Pepper, seeds and ribs removed, flesh finely chopped
each
teaspoons
Ground Coriander Seed
teaspoons
Dry Brown Lentils
0 lb
quarts
each
Coconut Milk, canned
0 oz
Fresh Cilantro, roughly chopped
cups
tablespoons
Lime Juice, freshly squeezed
cups
tablespoons
to taste
Fresh Cilantro, finely chopped
cups
Habanero Pepper, seeds and ribs removed, flesh finely chopped
each
Garlic Clove, minced on a microplane grater
each
Fresh Ginger, grated on a microplane grater
teaspoons
Orange Zest, grated on a microplane grater
tablespoons
1. Heat Olive Oil and Soften Vegetables
Start by heating the olive oil in a large Dutch oven or a heavy-bottomed saucepan over medium heat until it shimmers. Add the finely diced carrots, onions, and celery, and cook for about 4 minutes until the vegetables have softened and are releasing their flavors.
2. Add Aromatics and Spices
Add the minced garlic, fresh ginger, finely chopped habanero pepper, ground cumin, and ground coriander. Cook this mixture for about a minute, stirring constantly, until it becomes fragrant.
3. Add Lentils and Liquid
Add the dry brown lentils to the pot, followed by the vegetable stock, bay leaves, and coconut milk. Stir everything together and bring the mixture to a boil.
4. Simmer the Soup
Once boiling, reduce the heat to low and let it simmer gently for about 1.5 hours. During this time, the lentils will cook down and the soup will thicken.
5. Add Cilantro and Adjust Consistency
When the lentils are cooked and the soup has thickened, stir in the roughly chopped cilantro. Remove and discard the bay leaves. If you prefer a thicker soup, you can partially puree it using a hand blender or transfer a portion to a standing blender and blend until smooth, then return it to the pot.
6. Season the Soup
Season the soup by adding hot sauce, lime juice, soy sauce, and kosher salt to taste. Stir well to combine and adjust the seasoning if necessary.
7. Prepare Gremolata
For the gremolata, combine the finely chopped cilantro, habanero pepper, minced garlic, fresh ginger, and orange zest in a small bowl. Mix well.
8. Serve the Soup
To serve, ladle the soup into individual bowls and sprinkle a generous amount of the cilantro-habanero gremolata on top. Enjoy the harmonious blend of lentils and coconut, balanced with the zesty, spicy kick of the topping.
Keep coconut milk, add red curry paste, Thai chilies, lemongrass, kaffir lime leaves, and garnish with basil and lime zest.
Use black lentils and kidney beans, garam masala, cream or yogurt, tomato base, and top with butter-tadka and coriander.
Use chickpeas, ras el hanout, a tomato and vegetable broth base, garnished with preserved lemon and flat-leaf parsley.
Use chicken stock, Italian herbs and fennel, red pepper flakes, include Italian sausage, and serve with Parmesan and basil.
Use black beans, a tomato base, chipotle peppers, and top with corn and cilantro salsa.
Sauté onions, garlic, and other aromatics until they are translucent and fragrant to lay the flavor foundation.
Toast your spices in the pot with a bit of oil before adding liquids to release their essential oils and maximize the flavors.
Use full-fat coconut milk and shake the can well before opening for a richer, creamier texture in the soup.
Adjust seasoning with salt, pepper, and acid like lime juice to balance the creamy richness of the coconut milk.
Let the soup simmer gently until the lentils are tender to allow flavors to meld together.
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