Okay, I liked this soup. The rest of my family, however, did not. The problem? The cumin and coriander seeds. They were still crunchy, and, well, seed-like. The flavor of the soup was sooo good! But those seeds needed to come out, and I am not sure how to remedy this.
Coconut & Red Lentil Soup
(Crazy Sexy Kitchen, Kris Carr)
1.5 cups red lentils
1.5 tbsp cumin seeds
1 tbsp coriander seeds
2 tbsp olive oil
1/2 red serrano or cayenne pepper (I omitted)
1 small white onion, finely diced
4-5 cups vegetable stock (or water)
1 12-ounce can coconut milk (I used lite)
2 tbsp minced or grated (not zested) fresh ginger
.5 tbsp black pepper
.5 tbsp sea salt
2 tbsp lemon zest
2 lemons, juiced (or 5 tbsp bottled lemon juice)
.5 bunch fresh cilantro, chopped, plus more for garnish
avocado, diced (optional)
1. Toast cumin and coriander seeds in dry pot on medium-high heat for 2 minutes until you smell the robust aromas. This process releases the full flavor of the spices.
2. Add the olive oil, pepper, and onion. Stir consistently until the onion is golden and translucent.
3. Add the next 6 ingredients.
4. Put on low heat, stir well, and cover. Allow to cook for about 30-35 minutes, stirring occasionally, until the lentils have melted, meaning they have lost their round shape and have softened. You may need to add more water to get the desired thickness.
5. When soup is done, add the lemon zest, lemon juice, and chopped cilantro.
6. Remove from heat and serve with diced avocado, if using, and cilantro leaves.