Heat the olive oil in a dutch oven over medium-high heat. When the oil is hot add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 6 minutes.
Stir in the garlic, ginger, cumin, turmeric, cayenne, 3/4 tsp salt, and 1/4 tsp black pepper until well combined.
Stir in the water, coconut milk, and lentils and bring to a boil.
Place a lid on the dutch oven and reduce the heat to medium-low. Simmer the soup over medium-low, stirring occasionally, about 25 minutes.
Remove the lid and reduce the heat to low. Simmer the soup over low heat until lentils are tender and soup is desired thickness, 5 to 10 more minutes.
Stir in the cilantro and lime juice. Season with additional salt & pepper to taste.
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