Creamy Red Lentil Stew With Coconut Milk

Ingredients

• 3 tablespoons unsalted butter
• 1 medium yellow onion, chopped
• 2 carrots, peeled and cut into a ¼-inch dice
• 2 celery stalks, peeled and cut into a ¼-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)

Directions

1. Cook vegetables: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.
2. Add garlic and spices:Stir in garlic, ginger, thyme, spices, 2 teaspoons salt, and 1/4 teaspoon pepper; cook until fragrant, about 1 minute.
3. Add tomatoes, lentils, and broth and simmer: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.
4. Puree one-third of stew: Remove and discard thyme. Transfer about 1/3 of soup to a blender; purée until smooth.