Lentil And Coconut Soup With Cilantro-Habanero Gremolata Recipe

Ingredients For Lentil And Coconut Soup With Cilantro-Habanero Gremolata Recipe

• 0.25 cup Extra virgin olive oil
• 2 Medium carrots, peeled and finely diced
• 1 Large onion, finely diced
• 2 Stalks celery, finely diced
• 4 Cloves garlic, minced on a microplane grater
• 2 teaspoon Fresh ginger grated on a microplane grater
• 1 Small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped
• 0.5 teaspoon Ground Cumin
• 0.5 teaspoon Ground coriander seed
• 1 pound Dry Brown Lentils
• 3 quart Water or vegetable stock
• 2 Bay leaves
• 1 can Coconut milk
• 0.5 cup Roughly chopped fresh cilantro leaves and tender stems
• 1 tablespoon Hot sauce, such as frank's
• 0.25 cup Juice from 2 limes
• 1 tablespoon Soy sauce
• Kosher salt
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• For the gremolata
• 0.25 cup Finely chopped fresh cilantro leaves and tender stems
• 1 Small habanero 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