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Measure, sort and rinse lentils until water runs clear and there is no foam. Set aside
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Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for about 5 minutes.
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Add the garlic, continue cooking for 5 – 7 more minutes until the garlic starts to brown.
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Add the white wine and bouillon cubes, mash the bouillon, cook until wine is reduced and syrupy.
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Add water, lentils and lemongrass, bring to a boil then reduce to medium-low heat. Cook until lentils are soft. (about 20 minutes)
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Add in the purple cabbage, coconut milk and salt. Cook for 10 more minutes.
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Remove lemongrass. Or leave it in but don't eat.
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Add the soup to a food processor or blender and puree in 2 to 3 batches. Or use an immersion blender right in the pot.