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
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