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Fresh ginger along with plenty of earthy spices like turmeric and coriander add complexity to this otherwise unassuming lentil soup. The dish is perfect for a weeknight as the legumes here cook fairly quickly. Pairing the lentils with bold, warming spices gives them a big boost of flavor in a short amount of time. To make the soup feel extra special, toast coconut flakes for a crunchy topping, and put out bowls of roughly chopped cilantro, thinly sliced scallions and lime wedges, so guests can top their soup as they please. If you’re feeling ambitious, a topping of fried shallots seasoned with flaky salt would also be nice.
Ingredients
  • 2 tablespoons olive oil, plus more as needed
  • 1 medium red onion, finely chopped
  • 1 medium carrot, finely chopped
  • Kosher salt and black pepper
  • 2 garlic cloves, finely chopped
  • 1 tablespoon grated ginger
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1 cup red lentils
  • 5 cups vegetable stock or water
  • ¼ cup unsweetened coconut flakes
  • Cilantro, scallions and lime wedges, for serving (optional)
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