Vegan: Lentil and Coconut Soup with Cilantro-Habanero Gremol | Benny Crocker | Umami

Ingredients

• 1/4 cup extra-virgin olive oil
• 2 medium carrots, peeled and finely diced (about 1 1/2 cups)
• 1 large onion, finely diced (about 1 1/2 cups)
• 2 stalks celery, finely diced (about 3/4 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
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander seed
• 1 pound dry brown lentils
• 3 quarts water or vegetable stock
• 2 bay leaves
• 1 (12-ounce) can coconut milk
• 1/2 cup roughly chopped fresh cilantro leaves and tender stems
• 1 tablespoon hot sauce, such as Frank's
• 1/4 cup juice from 2 limes
• 1 tablespoon soy sauce
• Kosher Salt
• For the Gremolata :
• 1/4 cup finely chopped fresh cilantro leaves and tender stems
• 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