Sunrise Lentil Ginger Lime Soup
Created By: Chef Robin Leventhal, Crave Food
Yields: 1.5 quarts
This soup is spicy and sour. It refreshes on a hot summer night but would also be delicious served hot during the winter months. Adjust spice, cilantro, and lime to suit your own palate.
2 cups dried Sunrise Red Lentils, rinsed, sorted and soaked for 15 minutes in water
2 cups water
2 cups coconut milk
2 Tablespoons grape seed or canola oil
1/2 cup shallots, minced
1 cup tomatillos, chopped
1 Tablespoon fresh ginger, grated
1 teaspoon lime zest
1/8 cup lime juice
2 teaspoons salt
2 Tablespoons chopped cilantro, plus sprigs for garnish
2 slivers serrano chile, plus garnish
Scallions, slivered for garnish
Cucumber, slivered for garnish
In a 2-quart saucepan on medium heat, sauté grape seed oil, shallots and salt until fragrant.
Add ginger and toast until fragrant, about 3 minutes.
Add water, coconut milk and lentils.
Simmer for 10 minutes, then add chopped tomatillos, cilantro and slivered Serrano chiles.
Cook 10 minutes more, until lentils are tender.
Puree with a blender stick and add lime zest and juice, adjusting salt as needed.
Serve chilled, garnished with cilantro sprigs, sliced cucumber, serrano, lime and a drizzle of coconut milk.
Add poached prawns or crushed peanuts
Garnish with bean or lentil sprouts
Garnish with slivered apple, especially a tart varietal like Granny Smith
Serve with cold bean thread noodles for an even more substantial meal
Chef Robin Leventhal showcased this recipe on our Cooking Demo Stage at the 2014 National Lentil Festival. For more info about Lentil Fest, please visit LentilFest.com.