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Red Lentil Purple Cabbage Coconut Soup with Cilantro Oil Recipe:

Ingredients

  • 1 Tablespoon Extra Virgin Olive Oil
  • 1/2 Large Onion - diced
  • 3 Garlic Cloves - minced
  • 1/3 Cup Dry White Wine - I used Sauvignon Blanc
  • 2 Bouillon Cube - vegetable = unsalted or low salt
  • 6 Cups Filtered Water
  • 2 Cups Red Lentils
  • 1 Fresh Lemongrass - cut in thirds and pounded with the end of the knife
  • 4 Cups Purple Cabbage - roughly chopped
  • 2 Cans Coconut Milk - full fat
  • 1 Tablespoon Sea Salt or to taste

Cilantro Oil

  • 2 Cups Cilantro - packed
  • 1/2 Cup Extra Virgin Olive Oil
  • Pinch of Sea Salt

Other garnish options

  • Cilantro Stems - finely sliced
  • Purple Cabbage - minced

Instructions

Soup

  1. Measure, sort and rinse lentils until water runs clear and there is no foam. Set aside
  2. Add the onions to a 5 1/2 quart pot with the olive oil and saute on medium-low heat for about 5 minutes.
  3. Add the garlic, continue cooking for 5 – 7 more minutes until the garlic starts to brown.
  4. Add the white wine and bouillon cubes, mash the bouillon, cook until wine is reduced and syrupy.
  5. Add water, lentils and lemongrass, bring to a boil then reduce to medium-low heat. Cook until lentils are soft. (about 20 minutes)
  6. Add in the purple cabbage, coconut milk and salt. Cook for 10 more minutes.
  7. Remove lemongrass. Or leave it in but don't eat.
  8. 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.

Cilantro Oil

  1. In a food processor or blender, puree the cilantro and oil really well.
  2. Strain thru a fine mesh strainer into a jar.

Assemble

  1. Ladle the soup into individual bowls and swirl the cilantro oil on top. I like to garnish with minced purple cabbage and finely sliced cilantro stems.

Recipe Notes

I highly recommend using an organic coconut milk that is pure and without guar gum. Guar gum produces a flavor that does not allow for the best flavors of coconut milk to shine.