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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Coconut and Red Lentil Soup Recipe

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This recipe for Coconut and Red Lentil Soup is from The Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 Tbsp. cumin seeds
1 Tbsp. coriander seeds
2 Tbsp. olive oil
1/2 red serrano or cayenne pepper
1 small white onion, finely diced
1 1/2 cups red lentils
4 to 5 cups vegetable stock (or water)
One 12-oz. can coconut milk
2 Tbsp. minced or grated fresh ginger
1/2 Tbsp. black pepper
1/2 Tbsp. sea salt
2 Tbsp. lemon zest (1 lemon rind)
2 lemons, juiced (or 5 Tbsp. bottled lemon juice)
1/2 bunch fresh cilantro, chopped for garnish
Avocado, diced (optional)

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

Add the olive oil 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 to 35 minutes, stirring occasionally until the lentils have "melted", meaning that they have lost their round shape and have softened. You may need to add more water to get the desired thickness. When the soup is done, add the lemon zest, lemon juice and chopped cilantro. Remove from heat and serve with diced avocado and cilantro leaves.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
I like to soak my lentils for a couple of hours or overnight and rinse before cooking them.

 

 

 

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