Ingredients per 5-6 portions:
1/4 white cabbage – finely trimmed
a handful of coriander leaves
salsa:
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
soup
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
Red lentils soup with cabbage in salsa chiltepil
