Red lentils soup with cabbage in salsa chiltepil

This week Mickey Rotten presents the recipe for a very unusual Mexican salsa straight from the small fishing village of Tabasco. And he serve it with a banally simple red lentil soup made somewhere on the border of taste zone between India and Thailand. As usual, the  recipe is vegan. Admit that a little bit of sunshine and exoticism on the plate will be very useful to us today!

– 8/12/2017 –


Ingredients per 5-6 portions:

1/4 white cabbage – finely trimmed
a handful of coriander leaves


5 g of chilli dried hot-dried chilli
50 g of mustard
370 g orange juice
500 g grape seed oil
4 finely chopped garlic teeth


1000 ml of water
300 g of red lentils
1 medium sized onion, finely chopped
2 chopped medium-sized carrots
3 tablespoons of coconut oil virgen
600 grams of peeled and peeled tomatoes
5 g finely chopped peeled ginger
canned coconut milk



The preparation of salsa begins with heating the oil up to 100 degrees C. and slow cooking of the garlic together with the chilli for about 5 minutes. Add orange juice and bring to the boil again. Thoroughly blend with the rest of the ingredients for a homogeneous emulsion. A salsa prepared in this way, if we do not consume the whole salsa, we can store it in a refrigerator for up to 2 weeks.

Heat the coconut oil and fry the onion together with the carrot, ginger and the tomatoes cut into quarters for about 10 minutes. Add water with lentils and boil to softness. Add coconut milk and pour without cooking between large bowls. On top of the soup, place a bit of chicken cabbage, abundantly sprinkled with salsa chiltepil. Decorate with coriander leaves.

recipe: Michał Gniłka, photo: USTA magazine, set design by Renata Sierocińska

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