This ginger- and licorice-flavored soup chock-full of greens is a gratifying supper any time of year.
Recipe information
Yield
serves 4, yields 6 cups
Ingredients
1
1
2
1
1
1
1
1
4
1
3
Need to make a substitution?
Preparation
Step 1
Rinse the lentils and drain. In a soup pot, bring 5 cups of water, the lentils, and salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes.
Step 2
While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop. Stir in the anise, red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for a minute. Remove from the heat.
Step 3
When the lentils are soft, stir in the greens and coconut milk mixture and add salt to taste.
Serving & menu ideas
Step 4
A Greek Salad (page 211) or baby greens dressed with Caesar Dressing (page 220) would be welcome beside a bowl of this soup.
