Red Lentil Cilantro Coconut Soup Recipe:

8 - 10 Servings

1 Tablespoon Coconut Oil
1/2 White Onion - diced
3 Cloves Garlic - minced
1 Jalapeño Pepper - sliced - for a milder soup remove the seeds otherwise leave them be
1 Vegetable Bouillon Cube - unsalted
1/4 Cup Dry White Wine - or a few tablespoons of water
12 Cups Filtered Water
4 Cups Red Lentils
1 Stalk Lemon Grass - tough outer layers removed - cut the end and green tops off
4 Cups Cilantro
2 Cans Full Fat Coconut Milk
1/4 Cup Fresh Squeezed Lime Juice
2 Tablespoons Tamari
2 Teaspoons Fresh Ginger Root - grated or microplane
2 Tablespoons Homemade Curry Powder or Simply Organic Curry
2 Teaspoons Tumeric Powder
1/2 Teaspoon Cumin
1 Tablespoon + 1 Teaspoon Sea Salt - or to taste
1/2 Teaspoon Black Pepper
* Garnish with thinly sliced green onion and cilantro leaves
Instructions:

Measure, sort and rinse lentils until water runs clear. Set aside.
Cut the end off the lemongrass and remove the tough outer skin.
Cut off the top green part about 4 to 5 inches and discard.
Pound the lemongrass stalk to bust open the cell walls to release the flavors. Set aside.
In a 5 1/2 quart pot, heat the coconut oil over medium heat.
Add onions and stir often. Cook onions until they are soft. (about 5 minutes)
Add the garlic and jalapeño slices to the onions and when it begins to brown, add the wine, bouillon cube.
Reduce until syrupy.
Next, add the lentils, water and lemongrass to the onions and bring to a boil then reduce to a simmer. Skim off the starch and cook until lentils are soft. (about 15 minutes)
Remove the lemongrass.
Add coconut milk, cilantro, lime juice, tamari, ginger and all the spices to the 5 1/2 quart pot along with half of the lentils.
Let simmer for 10 minutes then puree in a food processor or with a hand blender until smooth.
Pour back into the pot and add the rest of the lentils.
Cook on medium-low heat to incorporate all the flavors. When hot, it's ready to serve.
*Garnish with green onion and cilantro