Spiced Lentil and Coconut Soup with Crispy Shallots

Instructions

1. 1

   Rinse the red lentils thoroughly under cold water until the water runs clear.

   ~2 min
2. 2

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

   ~5 min
3. 3

   In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

   ~5 min
4. 4

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

   ~1 min
5. 5

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

6. 6

   Add the rinsed lentils and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until lentils are tender.

   ~25 min
7. 7

   While the lentils are simmering, thinly slice the shallots. Heat 3 tablespoons of vegetable oil in a frying pan over medium-high heat. Add the sliced shallots and fry until golden brown and crispy. This will take about 5-7 minutes. Use a slotted spoon to remove them onto a paper towel-lined plate to drain.

   ~7 min
8. 8

   Once the lentils are tender, stir in the coconut milk. Season generously with salt and black pepper to taste. Simmer for another 5 minutes, uncovered, to allow flavors to meld.

   ~5 min
9. 9

   Ladle the soup into bowls. Garnish with crispy fried shallots and fresh chopped cilantro.

   ~1 min