Red Lentil Lemongrass Soup

Lemongrass Paste

Makes ⅔ cup

• 2 tablespoons sunflower oil

• 2–3 stalks lemongrass with ends trimmed and tough outer layers removed

• 1 inch peeled ginger root or ½ teaspoon ginger powder

• ¾ inch peeled turmeric root or ¾ teaspoons turmeric powder

• ½ Thai red chili, stem removed

• 1 small kaffir lime leaf, vein removed (or 1 teaspoon lime zest and ½ teaspoon lemon zest)

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In a blender, combine the sunflower oil, lemongrass, ginger, turmeric, chili, and lime leaf. Blend to a thick paste.

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Soup

• 2 tablespoons sunflower oil

• 4 tablespoons lemongrass paste

• ¼ teaspoon mineral salt

• 1 teaspoon pippali powder

• 2 plum tomatoes, peeled and chopped

• ⅔ cup red lentils 

• 4 cups water

• 2 tablespoons lime juice (or to taste)

• 4 tablespoons coriander / cilantro (or to taste)

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In a medium saucepan, warm the sunflower oil over medium-low heat. Add the lemongrass paste, salt, and pippali powder. Sauté until fragrant (about 30 seconds). Stir in the tomato.

Add the lentils and water. Bring to a boil, then reduce heat and simmer uncovered for 10 minutes or until lentils are soft. The lentils will lose their shape and become somewhat mushy. Add the lime juice and coriander / cilantro to taste.

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Notes:

You can freeze extra lemongrass stalks in freezer bags to make sure you have them on hand if they are difficult to obtain.

The lemongrass paste can be prepped up to two days in advance and stored in the refrigerator in an air-tight container.

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