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

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.