Vegan Coconut Soup with Red Cabbage and Red Lentils

Ingredients

• 1 onion
• 2 Garlic cloves
• 15 g ginger root
• 0.5 Red chili pepper
• 2 tbsp Coconut oil
• 120 g red lentils
• 250 ml vegetable broth
• 750 ml coconut milk
• 50 g red cabbage
• 2 stalks Cilantro
• 1 stalk Parsley
• 3 tbsp Rapeseed oil
• Salt
• 1 Lime

Instructions

1. 1.

   Peel the onion, garlic, and ginger; halve the chili pepper lengthwise, deseed, and wash; finely dice everything. Heat the coconut oil in a pot. Sauté the prepared ingredients over medium heat for 3 minutes.

2. 2.

   Add the lentils and sauté for another 2 minutes. Pour in the broth and coconut milk and simmer gently for 20–25 minutes.

3. 3.

   Meanwhile, clean and wash the red cabbage and cut into very fine dice. Wash the herbs, pat dry, and pluck the leaves; set aside some for garnish if desired. Blend the remaining leaflets with oil and a pinch of salt until smooth.

4. 4.

   Cut the lime in half and squeeze out the juice. Season the soup with the lime juice and salt, blend finely again, and strain through a fine sieve into a clean pot.

5. 5.

   Serve the vegan soup in bowls and drizzle with herb oil. Distribute the red cabbage over it and garnish with remaining herbs.