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Lemongrass Dal Soup - CaliZona

Approx. 6 - 8 servings

Ingredients

  • 1/2 Large White Onion - diced
  • 2 Cloves Garlic - minced
  • 1/2 Teaspoon Fresh Ginger Root - microplaned
  • 1 Serrano Pepper - minced
  • 2 - 3 Tablespoons Chili Olive Oil or Extra Virgin Olive Oil or Coconut Oil
  • 1/4 Cup Dry White Wine
  • 1 Unsalted Vegetable Bouillon Cube
  • 2 Cups Yellow Moong Dal Lentils
  • 10 Cups Filtered Water
  • 1 - 2 Stocks Fresh Lemongrass
  • 1 Tablespoon Lime Juice - Fresh squeezed
  • 2 Teaspoons Turmeric Powder
  • 1/2 Teaspoon Coriander Powder
  • 2 Teaspoons Sea Salt
  • 1/2 Cup Fresh Cilantro

Garnish options:

  • Fresh cilantro
  • Chili oil
  • Micro sprouts

Instructions

  1. Add the onion to a large soup pot or dutch oven along with the olive oil.
  2. Sauté on medium heat for 5 minutes or until they become clear.
  3. Add the garlic, Serrano and ginger to the onions and sauté for about 10 minutes or until garlic is slightly golden.
  4. Add wine and bouillon.
  5. Mash the bouillon cube to dissolve and cook until wine is syrupy.
  6. While the onions are cooking, measure the lentils, sort for any rocks and rinse. Set aside.
  7. Pond the lemongrass with the handle of a large knife and then cut the lemongrass into about 2-inch pieces. Set aside.
  8. 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.
  9. Simmer for about an hour or until lentils are completely soft.
  10. While lentils are cooking wash and dry cilantro.
  11. Pick off the leaves, measure and mince. Set aside.
  12. When the lentils are finished cooking add lime juice, turmeric, coriander, salt and cilantro.
  13. Puree soup in a food processor or with an immersion blender until smooth.