Red lentils flavored with onions, cumin, coriander, serrano pepper, coconut milk and finished with lemon and fresh cilantro. This will most definitely be a soup you make over and over again.
Gather and prepare your mise en place.
*Note: If you do not like whole spices, you can use ground cumin and/or coriander, but keep in mind that you will end up with slightly different results.
To cook the soup, heat a large heavy-bottomed pot over medium heat. Toast the coriander and cumin for approximately 1-2 minutes, or until they just start to smoke and release their aroma.
Next, add the oil, followed by the onions and serrano pepper. Cook for approximately 5 to 7 minutes or until the onions are soft, translucent and just starting to brown.
Next, add the ginger, lentils, stock, coconut milk, salt, and pepper. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes, or until the lentils are totally soft and broken down. Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.
Meanwhile, zest and juice the lemons. Chop the cilantro and set aside.
To finish the soup, add the lemon juice, lemon zest, and cilantro. Serve into warmed bowls and top with diced avocado and more cilantro and/or chili flakes, if desired.