Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremolata

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foxmulders

¼ cup extra-virgin olive oil

2 medium carrots, peeled and finely diced (about 1 ½ cups)

1 large onion, finely diced (about 1 ½ cups)

2 stalks celery, finely diced (about ¾ cup)

4 cloves garlic, minced on a microplane grater

2 teaspoons fresh ginger grated on a microplane grater

1 small habanero or serrano pepper, seeds and ribs removed, flesh finely chopped

½ teaspoon ground cumin

½ teaspoon ground coriander seed

1 pound dry brown lentils

3 quarts water or vegetable stock

2 bay leaves

1 ( 12- ounce) can coconut milk

½ cup roughly chopped fresh cilantro leaves and tender stems

1 tablespoon hot sauce, such as Frank's

¼ cup juice from 2 limes

1 tablespoon soy sauce

Kosher salt

subheading: For the Gremolata:

¼ 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

1 tablespoon zest from one orange, grated on a microplane grater

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