Thai Lentil Soup with Kashmiri Chili Oil

A fresh, creamy soup just loaded with flavor and made to pair with our Joy Sauvignon Blanc.

Ingredients

• Red Lentils, sorted and rinsed  ·  1 1/2 cup 
• Pepper  ·   
• Salt  ·   
• Olive Oil  ·  2 tablespoons 
• Herbie's Ground Coriander  ·  2 tablespoons 
• Herbie's Thai Spice Mix  ·  4 tablespoons 
• bunch Cilantro, picked  ·  1 
• Soy Sauce  ·  2 tablespoons 
• Lime Juice  ·  2 tablespoons 
• Yellow Onion, diced  ·  1 
• Coconut Milk  ·  1 cup 
• Vegetable Stock  ·  3 1/2 cup 
•  ·   
• For Chili Oil:  ·   
• Shallots, chopped (C)  ·  2 
• Garlic Cloves, crushed (C)  ·  4 whole 
• Ginger, freshly grated (C)  ·  1 tablespoon 
• Tomato Paste (C)  ·  1 teaspoon 
• Lemon, just the zest (C)  ·  1 
• Vegetable Oil (C)  ·  1 cup 
• Herbie's Curry Mix (C)  ·  2 tablespoons 
• Herbie's Kashmiri Chili (Whole) (C)  ·  1 package 
• Herbie's Turmeric Ground (C)  ·  2 teaspoons 

Instructions

Heat a medium sauté pan over med high heat. Add Herbie’s Kashmiri Chilies and toast them in the dry sauté pan for at least 1 min on each side. Take them out of the pan; slice them lengthwise on a cutting board and reserve. In the same pan over med high heat add 2 tablespoons of the vegetable oil.

(C) Once the oil begins to shimmer add the shallots and garlic. Cook for 1 min. then add the fresh ginger and tomato paste. Cook for another minute. Add the lemon zest, Herbie’s Curry Mix, Herbie’s Turmeric, and the rest of the vegetable oil to the pan along with the toasted chilies. Turn the heat down to low so that the oil is just barely heated and infuse for 30min.

Meanwhile, in a heavy bottomed pot heat 2 tablespoons of olive oil over medium high heat. Once the oil is shimmering add the onions with a little bit of salt and cook for 8 min. making sure that they do not burn. Then add the lentils, Herbie’s Thai Spice Mix, Herbie’s Ground Coriander, and vegetable stock. Bring up to a boil then cover and turn the heat down to low. Simmer for 25min. until the lentils are very tender.

Puree the soup in batches in a blender or food processor until smooth. Its okay if it is a little thick. Return the pureed soup back to the pot and add the coconut milk, lime juice, and soy sauce. Bring it up to a boil and check the consistency. If it is still too thick add more stock or if you prefer more coconut milk. Season well with salt, pepper and reserve.

Strain the infused chili oil through a fine mesh strainer (with cheese cloth if you have it). Reserve.

To serve, ladle the soup into a bowl, drizzle the chili oil on top and garnish with freshly picked cilantro leaves.

Chef Tommy’s Tips:

• This recipe is designed to go with Williamson Wines Sauvignon Blanc so the heat level is kept mild. If you would like to make it spicier simply add 2 fresh Thai bird chilies to the infused chili oil.