Spiced Coconut Lentil Soup with Tamarind Drizzle

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water. Set aside.

   ~2 min
2. 2

   Finely chop the yellow onion, mince the garlic cloves, and grate the fresh ginger.

   ~5 min
3. 3

   Heat a large pot over medium heat. Add cumin seeds and coriander seeds and toast for 1-2 minutes until fragrant. Remove from pot and coarsely grind them using a mortar and pestle or spice grinder.

   ~3 min
4. 4

   Add 1 tablespoon of oil (or a splash of vegetable broth for oil-free) to the same pot. Add the chopped onion and sauté until softened, about 5-7 minutes.

   ~7 min
5. 5

   Add the minced garlic and grated ginger to the pot. Cook for another minute until fragrant.

   ~1 min
6. 6

   Stir in the ground cumin and coriander, turmeric powder, garam masala, and cayenne pepper. Cook for 30 seconds, stirring constantly.

   ~0.5 min
7. 7

   Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 15-20 minutes, or until the lentils are tender.

   ~20 min
8. 8

   Stir in the coconut milk and salt to taste. Simmer for another 5 minutes to allow the flavors to meld. Do not boil after adding coconut milk.

   ~5 min
9. 9

   While the soup simmers, prepare the tamarind drizzle by whisking together the tamarind paste and 2 tablespoons of water in a small bowl until smooth.

   ~1 min
10. 10

    Serve the soup hot, garnished with fresh cilantro and a drizzle of tamarind sauce.