LENTIL AND COCONUT SOUP WITH CILANTRO-HABAÑERO GREMOLATA

Steps:

• Heat olive oil in a large Dutch oven or saucepan over medium-high heat until shimmering. Add carrots, onions, and celery, and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, ginger, habañero pepper, cumin, and coriander and cook, stirring constantly, until fragrant, about 1 minute longer. 2 Add lentils, water, bay leaves, and coconut milk.Bring to a boil over high heat and reduce to a simmer. Cook, stirring occasionally, until lentils are completely tender and have started to break down and thicken the soup, about 1 1/2 hours, adding more water or vegetable stock if soup begins to get too thick. Add chopped cilantro and stir to incorporate. 3 Discard bay leaves. If desired, partially puree some of the soup with a hand blender or in a standing blender to thicken. Add hot sauce, lime juice, and soy sauce and stir to combine. Season to taste with kosher salt. 4 For the Gremolata: combine all ingredients in a small bowl. 5 Ladle soup into individual bowls, sprinkle with gremolata mixture, and serve.