Red Lentil Soup with Greens

Adapted from Moosewood Restaurant Simple Suppers

  • 1 1/4 cup red lentils
  • 1 teaspoon salt
  • 5 cups water
  • 1 tablespoon vegetable oil
  • 1 1/2 teaspoons black mustard seeds
  • 1 1/2 teaspoons fennel seeds
  • 1/2 teaspoon red pepper flakes
  • 1 1/2 tablespoons grated ginger root
  • 1 clove garlic, minced
  • 4 cups chopped fresh greens (spinach, chard, mustard, kale)
  • 1/2 teaspoon salt
  • 3/4 cup light coconut milk

Sort, rinse and drain lentils. Put lentils, salt, and water into soup pot. Cover, bring to boil. Reduce heat and simmer 30 minutes.

While lentils cook, heat oil in saucepan over medium heat. Add mustard seeds and cover until they pop.

Add fennel seeds, pepper flakes, ginger, and garlic. Cook for 1 minute, stirring constantly.

Then add salt and greens. Cook, stirring frequently, until greens are just wilted.

Stir in coconut milk and simmer for 1 minute. Remove greens mixture from heat.

When lentils are cooked, stir in the greens mixture. Salt to taste. Serve.

Makes 4 servings.
317 calories per serving

Return to Recipe Menu