4 tablespoons butter
1 cup onion, finely diced
1 stalk celery, peeled and diced
1 cup carrots, diced
1 cup zucchini, diced
1 red pepper, diced
3 tablespoons cilantro stems, minced
1 1/2 teaspoons salt
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground cumin
1 cup lentils, rinsed well
4 cups water
1 can coconut milk
1-2 juice of limes
black pepper to taste
2 scallions, including an inch of the green part, thinly sliced for garnish
Melt butter in a wide soup pot over medium heat. Add vegetables and cilantro stems for 3-4 minutes, stirring occasionally.
Add salt, turmeric and cumin for 3-4 minutes.
Add lentils and water and bring to boil.
Turn heat down and simmer, partially covered for about 20 minutes until the lentils are tender
Puree 1/2 of the soup and return to soup pot.
Add coconut milk, bring to boil and turn off heat.
Add black pepper and lime juice to taste.
Garnish soup bowls with a small pile of scallion slices.