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)

2 stalks celery, finely diced (about 3/4 cup)

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

For the Gremolata:

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

Preparation

Heat olive oil in a large Dutch oven or saucepan over medium-high heat until shimmering. Add carrots, onions, and celery, and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, ginger, habañero pepper, cumin, and coriander and cook, stirring constantly, until fragrant, about 1 minute longer.

2

Add lentils, water, bay leaves, and coconut milk.Bring to a boil over high heat and reduce to a simmer. Cook, stirring occasionally, until lentils are completely tender and have started to break down and thicken the soup, about 1 1/2 hours, adding more water or vegetable stock if soup begins to get too thick. Add chopped cilantro and stir to incorporate.

3

Discard bay leaves. If desired, partially puree some of the soup with a hand blender or in a standing blender to thicken. Add hot sauce, lime juice, and soy sauce and stir to combine. Season to taste with kosher salt.

4

For the Gremolata: combine all ingredients in a small bowl.

5

Ladle soup into individual bowls, sprinkle with gremolata mixture, and serve.