You would think that adding bacon to lentil soup would have done the trick, but there was still one teenage holdout in the house who claimed to detest lentils. Finally, last night, I produced a lentil soup that she gladly ate. The secret? A lime wedge squeezed over each portion just before serving. The acidity made this version irresistible to everyone. Here is the recipe.
Coconut-Curry Lentil Soup
2 tablespoons unsalted butter
6 scallions, white and light green parts, chopped
2 tablespoons finely chopped fresh ginger
2 garlic cloves, finely chopped
1 tablespoon curry powder
1/4 cup tomato paste
1 cup brown lentils, rinsed and picked over
4 cups water
One 14-ounce can light coconut milk
1/4 cup finely chopped fresh cilantro leaves
Lime wedges for serving
1. Heat the butter in a large saucepan over medium heat. Add the scallions, ginger, garlic, curry powder, and tomato paste and cook, stirring, until fragrant, 2 to 3 minutes.
2. Stir in the lentils, water, and coconut milk and bring to a boil. Cover, turn down the heat, and cook at a bare simmer until the lentils are tender, about 40 minutes. Puree one cup of the soup in a blender and return to the pot. Season with salt, ladle into bowls, and sprinkle each bowl with some cilantro. Squeeze a lime wedge over each portion and serve.