Vegan: Lentil and Coconut Soup with Cilantro-Habañero Gremolata

Course Side Dishes Prep Time 30m Total Time 2h

Ingredients in this Recipe

1 (12 ounce) can coconut milk
1 large onion, finely diced (about 1 1/2 cups)
1 pound dry brown lentils
1 small habañero or serrano pepper, seeds and ribs removed, flesh finely chopped
1 tablespoon hot sauce, such as Frank's
1 tablespoon soy sauce
1 tablespoon zest from one orange, grated on a microplane grater
1/2 cup roughly chopped fresh cilantro leaves and tender stems
1/2 teaspoon ground coriander seed
1/2 teaspoon ground cumin
1/4 cup extra virgin olive oil
1/4 cup juice from 2 limes
2 medium carrots, peeled and finely diced (about 1 1/2 cups)
2 stalks celery, finely diced (about 3/4 cup)
2 teaspoons fresh ginger grated on a microplane grater
3 quarts water or vegetable stock
4 cloves garlic, minced on a microplane grater
For the Gremolata:
Kosher Salt

See Full Recipe at Serious Eats