Lentil and Coconut Soup with Cilantro-Havanero Gremolata
"Note: Wear plastic gloves and use a separate cutting board when chopping the habanero pepper. You do not want to get it anywhere near your eyes or skin...."
INGREDIENTS
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1/4 cup extra virgin olive oil
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2 medium carrots, peeled and finely diced (about 1 1/2 cups)
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1 large onion, finely diced (about 1 1/2 cups)
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2 stalks celery, finely diced (about 3/4 cup)
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4 cloves garlic, minced on a microplane grater
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2 teaspoons fresh ginger grated on a microplane grater
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1 small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander seed
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1 pound dry brown lentils
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3 quarts water or vegetable stock
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2 bay leaves
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1 (12-ounce) can coconut milk
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1/2 cup roughly chopped fresh cilantro leaves and tender stems
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1 tablespoon hot sauce, such as Frank's
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1/4 cup juice from 2 limes
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1 tablespoon soy sauce
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Kosher Salt
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For the Gremolata:
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1/4 cup finely chopped fresh cilantro leaves and tender stems
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1 small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped
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2 cloves garlic, minced on a microplane grater
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1 teaspoon fresh ginger grated on a microplane grater
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1 tablespoon zest from one orange, grated on a microplane grater
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