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Red Lentil Cabbage Soup with Cilantro Oil [Vegan, Gluten-Free]

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This soup is velvety smooth with a burst of yumminess! The lemongrass adds a light lemony floral flavor and the cilantro oil brings a delightful complement of flavor to the mix. This soup is fairly simple with the intention to focus on the main ingredients.

Red Lentil Cabbage Soup with Cilantro Oil [Vegan, Gluten-Free]

This Recipe is :

Dairy Free Vegan

Ingredients

To Make the Red Lentil Purple Cabbage Coconut Soup:

  • 1 tablespoon extra-virgin olive oil
  • 1/2 large onion – diced
  • 3 garlic cloves – minced
  • 1/3 cup dry white wine
  • 2 vegetable bouillon cubes
  • 6 cups filtered water
  • 2 cups red lentils
  • 1 fresh lemongrass – cut into thirds
  • 4 cups purple cabbage  – roughly chopped
  • 2 cans coconut milk – full fat
  • 1 tablespoon sea salt or to taste
  • Cilantro stems – finely sliced (to top)
    Purple cabbage – minced (to top)

To Make the Cilantro Oil:

  • 2 cups cilantro – packed
  • 1/2 cup extra-virgin olive oil
  • Pinch of sea salt

Preparation

To Make the Red Lentil Purple Cabbage Coconut 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, add the garlic and lemongrass, continue cooking for 5 – 7 more minutes until the garlic starts to brown.
  3. Add the white wine and bouillon cubes, mash the bouillon, cook until wine is reduced and syrupy.
  4. Add water, lentils, and lemongrass, bring to a boil then reduce to medium-low heat.  Cook until lentils are soft. (about 20 minutes)
  5. Add in the purple cabbage, coconut milk, and salt.  Cook for 10 more minutes.  Remove lemongrass.
  6. 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.

To Make the Cilantro Oil:

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

To Assemble: 

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

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AUTHOR & RECIPE DETAILS


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Stephanie has been into healthy vegetarian and vegan ways of cooking ever since she was a teenager. She believes that beauty comes from the inside out. Eating organic, non-GMO high nutrient foods helps keep your body healthy, disease free, feeling good, and looking young. Stephanie is dedicated to pursuing an inspiring and creative lifestyle. Her focus is on the beauty and creativity of food, wine, recipe developing, styling, and photography.


 

 

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