This recipe is adapted from the January/February 2018 issue of Milk Street magazine. It's a perfect soup as we start to transition into spring. The coconut and spinach lighten things up and conjures up images of the warm weather ahead. For meal prepping, keep the spinach separate and add it just before serving.
Servings: 4
Ingredients
- 2 tablespoons coconut oil
- 1 large yellow onion, diced
- 6 cloves garlic, grated
- 2 teaspoons mustard seeds
- 2 teaspoons ground ginger
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon fennel seeds
- 1 teaspoon red pepper flakes
- 3 1/2 cups water
- 14-ounce can coconut milk
- 1 cup red lentils
- 4 ounces baby spinach leaves
- 1 lime, quartered
Directions
- Heat a large saucepan over medium-high heat. Add oil, onion, and garlic and cook until the onions soften and start to turn brown (about 5-7 minutes). Stir in the mustard seeds, ginger, turmeric, coriander, fennel, and red pepper flakes and cook for 1 minute. Add the water, coconut milk, and lentils. Bring to a boil, cover and reduce to a simmer. Cook until the lentils have softened, stirring occasionally (about 45 minutes).
- If serving right away, add spinach and remove from heat. The spinach will cook slightly, but should still keep its shape. Taste and season with salt if necessary. Serve with lime wedge.