In the words that may forever remind me of Joey Tribbiani, Mmm, soup. Hearty, healthy, and with a hint of spice, this curried lentil soup is incredibly satisfying. Make this for dinner tonight!
Curried lentil soup, adapted from Serious Eats
Serves 4
2 tbsp olive oil
1 onion, chopped
2 celery stalks, chopped
3 carrots, chopped (I used 3 handfuls of baby carrots)
4 cloves garlic, finely chopped
2 tsp fresh ginger, finely chopped (about a 2-inch piece)
1 tsp ground fresh Sambal chili paste (I used one by this one by Huy Fong Foods)
1/2 tsp ground cumin
1/2 tsp ground coriander seed
1 cup dry green lentils, rinsed
1 quarts low sodium vegetable stock
2 cups water
2 bay leaves
1 (12-ounce) can coconut milk
1 tbsp soy sauce
1 tbsp brown sugar
1/4 cup fresh cilantro stalks, chopped
1/4 cup fresh cilantro leaves, chopped
1/2 cup corn kernels (I used frozen)
In a large pot, heat oil over medium heat. Add onion, celery, and 2/3 of the chopped carrots. Cook until sweated down (about 5 minutes).
Add garlic, ginger, cumin, and coriander. Release their fragrant flavours by mixing for about a minute. Be careful not to burn the spices!
Add lentils, vegetable broth, water, bay leaves, and coconut milk. Taste, then mix in soy sauce and brown sugar, and taste again. Such a difference, right? It's incredible how such a small amount of those last two ingredients can enhance all the other flavours!
Next, add cilantro stalks and bring soup to a boil. Cover and let simmer until stock thickens and lentils start to break down (about an hour.) Mix in remaining carrots and corn, and continue to simmer for 5 minutes. I like adding carrots at the end of the cooking process to put some crunch into the soup. And adding the corn at the end keeps it nice and sweet.
Discard bay leaves, and ladle soup into bowls. Sprinkle with fresh cilantro leaves and think: mmm, soup!
Images copyright © 2012 Jasmine Habart.
Recipe adapted from Serious Eats' Vegan: Lentil and Coconut Soup with Cilantro-Habañero Gremolata.
