Lentil Coconut Soup
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- 1 white onion, diced
- 1/2 red serrano pepper, or to taste, minced
- 1 - 2 inch" piece ginger (2 tbsp minced)
- 4 tsp whole cumin seeds*
- 1 tbsp coriander seed*
- 1 1/2 cups red lentils
- 4 cups vegetable stock (or water)
- 1 (14 oz) can coconut milk
- 1 1/2 tsp sea salt
- 1 1/2 tsp freshly ground black pepper
- 2 fresh lemons (2 tbsp zest + 5 tbsp lemon juice)
- 1/2 bunch fresh cilantro
- 1 ripe avocado
- dried chile flakes, garnish
- To cook the soup, heat a large heavy-bottomed pot over medium heat. Toast the coriander and cumin for approximately 1-2 minutes, or until they just start to smoke and release their aroma.
- Next, dry-sauté the onions and serrano pepper with a bit of vegetable stock or water. Cook for approximately 5 to 7 minutes or until the onions are soft, translucent and starting to brown.
- Next, add the ginger, lentils, stock, coconut milk, salt and pepper. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes or until the lentils are totally soft and broken down. Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
- Meanwhile, zest and juice the lemons. Chop the cilantro and set aside.
- To finish the soup, add the lemon juice, lemon zest and cilantro. Serve into warmed bowls and top with diced avocado and more cilantro and/or chili flakes, if desired.
- If you do not like whole spices, you can use ground cumin and/or coriander, but keep in mind that you will end up with slightly different results.