Ginger-Coconut Lentil Broth with Charred Scallions

Ingredients

• red lentils1 cup
• coconut milk1 can (13.5 oz)
• vegetable broth4 cups
• fresh ginger, grated1 tbsp
• garlic, minced2 cloves
• scallions6
• curry powder1 tsp
• lime juice2 tbsp
• olive oil1 tbsp
• salt1 tsp
• cilantro, chopped1/4 cup

Method

1. 1Heat the oil in a pot over medium-high heat and char the scallions in the dry spots of the pot or in a separate skillet until browned in places; set aside.
2. 2Lower the heat and cook the ginger, garlic, and curry powder for 30 seconds.
3. 3Add the lentils, broth, coconut milk, and salt, then bring to a simmer.
4. 4Cook, stirring occasionally, until the lentils soften and partially dissolve, about 15 minutes.
5. 5Stir in lime juice and half the cilantro, then adjust seasoning.
6. 6Ladle into bowls and top with the charred scallions and remaining cilantro.

Tips

• If the soup gets too thick, loosen it with a little hot water or broth.
• For a brighter finish, add extra lime juice right before serving.
• This also works well with a handful of spinach stirred in at the end.

Nutrition