Red Lentil Cilantro Coconut Soup
This Red Lentil Cilantro Coconut Soup is a beautiful flavorful soup with hints of lemongrass. It’s a most pleasantly filling vegan soup. Red lentils are wonderful because they are quick and easy to make.
There is nothing better than an extremely delicious soup that is also really healthy! Red lentils are great for promoting energy and who doesn’t need more? Turmeric and Ginger are powerful in reducing inflammation in the joints. Cilantro helps pull toxins out of the body. Ginger helps the assimilation of the nutrients in your food. Lemongrass helps to cleanse and detoxify the body. Of course, there are many more benefits that these ingredients are good for.
Enjoy this soup with a nice glass of Sauvignon Blanc, Chardonnay, Rioja or a Barolo.
Red Lentil Cilantro Coconut Soup – CaliZona
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
- 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
written by STEPH September 17, 2014