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Add the onion to a large soup pot or dutch oven along with the olive oil.
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Sauté on medium heat for 5 minutes or until they become clear.
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Add the garlic, Serrano and ginger to the onions and sauté for about 10 minutes or until garlic is slightly golden.
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Add wine and bouillon.
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Mash the bouillon cube to dissolve and cook until wine is syrupy.
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While the onions are cooking, measure the lentils, sort for any rocks and rinse. Set aside.
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Pond the lemongrass with the handle of a large knife and then cut the lemongrass into about 2-inch pieces. Set aside.
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When the onions are finished cooking add the water, lentils, and lemongrass. Turn the heat to high, bring to a boil and then reduce heat to a simmer. Usually between low and medium-low.
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Simmer for about an hour or until lentils are completely soft.
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While lentils are cooking wash and dry cilantro.
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Pick off the leaves, measure and mince. Set aside.
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When the lentils are finished cooking add lime juice, turmeric, coriander, salt and cilantro.
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Puree soup in a food processor or with an immersion blender until smooth.