Tuesday, March 6, 2018

Coconut and Red Lentil Soup

I just can't seem to get enough soup, maybe it's because winter is lingering on and on and I'm getting cabin fever.  The coconut milk base gives just a hint of coconut flavor to this lentil soup, it makes it a bit different than your standard lentil soup.

Coconut and Red Lentil Soup

1 and 1/2          tablespoons cumin seeds
1                        tablespoon coriander seeds
2                        tablespoons olive oil
1/2                     cayenne pepper
1                        small white onion, finely diced
1 and 1/2           cups red lentils
4-5                     cups vegetable stock
1                        12-oz. can coconut milk
2                        tablespoons minced or grated fresh ginger
1/2                     tablespoon black pepper
1/2                     teaspoon sea salt
2                        tablespoons lemon zest
2                        lemons, juiced or 5-tablespoons bottled lemon juice
1/2                     bunch fresh cilantro, chopped, plus more for garnish
                          diced avocado for garnish

Toast cumin and coriander seeds in dry pot on medium heat for 2 minutes until you smell the robust aromas.

Add the olive-oil, pepper, and onion,  Stir consistently until the onion is golden and translucent.

Add the next 6 ingredients.

Put on low heat, stir well, and cover.  Allow to cook for about 30-35 minutes, stirring occasionally, until the lentils have “melted”, meaning the have lost their round shape and have softened.  You may need to add more water to get the desired thickness.

**I decided to puree the soup then add a little more lentils and cook just until done, approximately 1/4 cup.

When soup is done, add the lemon zest, lemon juice, and chopped cilantro.
Remove from heat and serve with diced avocado and cilantro leaves.

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