Lemongrass Red Lentil Soup with Chili Oil (Vegan)
This warm, lemony soup hits the spot on a chilly fall day. Lemongrass and lemon give this salmon-colored soup a bright flavor. The addition of tofu removes any chalky texture of lentils and adds creaminess. The final garnish of chili oil blends in a spicy, nuanced edge that rounds the flavors and makes this soup even more delicious.
Make this recipe tonight as meal to serve with crusty bread, and/or salad, or on its own. It takes about an hour with cooking time.
This recipe serves four large bowls as a main.
3 tablespoons unsalted butter
1 large onion, chopped
2 garlic cloves, minced
4 carrots, thinly sliced
1/2 teaspoon kosher salt, more to taste
1/2 teaspoon ground black pepper
2 cups red lentils
2 quart vegetable broth
3 cups water
4-5 tablespoons lemongrass or lemongrass paste. Note: 2 stalks lemongrass = 1 tablespoon lemongrass = 2 teaspoons powdered lemongrass (sereh powder), 1 stalk trimmed = 1 teaspoon powdered lemongrass.
1 teaspoon ground coriander
1 teaspoon red chile flakes
16 ounces of silken tofu, cut into quarters
1/2 cup roughly chopped fresh Italian parsley
Juice and zest of 2 lemon (seeds removed), more to taste
Chili oil or chili crisp for garnish
In a large pot, heat the butter over medium heat until melted and beginning to bubble (do not let the butter burn). Add onion, garlic, salt, and pepper. Sauté until golden, about 4 minutes. Add carrot, stir to coat, and cook for 2 minutes.
Stir in coriander and red chili flakes, and sauté for 2 minutes longer.
Add broth, water, lentils, 1/2 the parsley, and lemongrass paste or powder (if using fresh lemongrass chop the tender parts of the stalk into 3-inch length so to be easily removed). Bring to a simmer, then partially cover the pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
Once the lentils soft, remove the lemongrass if you used fresh stalks. Add the tofu. Using an immersion or regular blender or a food processor, purée the soup until smooth add it back to pot. Add the remaining parsley.
Reheat soup if necessary, add the lemon juice and zest and stri. Serve soup drizzled with chili oil (1 1/2 teaspoon or more to taste) alongside crusty bread and additional chili oil as a condiment. Enjoy.