CREAMY LENTIL STEW

Creamy Lentil Stew image

Provided by Greg Lofts

Time 45m

Number Of Ingredients 19

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3 tablespoons unsalted butter
1 medium yellow onion, chopped
2 carrots, peeled and cut into a 1/4-inch dice
2 celery stalks, peeled and cut into a 1/4-inch dice
1 tablespoon minced garlic (from 3 cloves)
1 tablespoon minced fresh ginger (from a 1-inch piece)
3 thyme sprigs
1 tablespoon curry powder, such as Madras
1/2 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
1 can (14.5 ounces) diced fire-roasted tomatoes
1/2 cup dried red, pink, or yellow lentils
1 quart low-sodium vegetable broth or water
1 cup coconut milk
1 tablespoon fresh lemon juice, plus more to taste
Chopped cilantro and/or scallions, for serving
Poached or fried eggs, for serving (optional)
Plain yogurt, chopped roasted pistachios, and/or extra-virgin olive oil, for serving (optional)

Steps:

Melt butter in a small pot or large saucepan over medium heat. When foam subsides, add onion, carrots, and celery and cook, stirring occasionally, until vegetables are beginning to soften but not developing any color, 8 to 10 minutes. Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
Add tomatoes, lentils, and broth. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and creamy, 15 to 18 minutes. Remove and discard thyme. Transfer about one-third of soup to a blender; purée until smooth. (Be careful blending the hot liquid: Remove feed cap from blender lid and cover with a kitchen towel to let steam escape; or pulse several times with an immersion blender directly in pot to partially purée.) Stir purée back into pot, with coconut milk and lemon juice. Serve with any combination of serving suggestions.