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Lentil And Coconut Soup With Cilantro-Habanero Gremolata

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Lentil And Coconut Soup With Cilantro-Habanero Gremolata

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)
  • 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
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Published 2014-09-09 12:23:31 (2 years ago).

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