Serves
Makes 6 servings
Ingredients
- 1 medium yellow onion, diced (about 1 cup)
- 2 tablespoons coconut or peanut oil
- 4 garlic cloves, smashed
- Kosher salt
- 3 teaspoons finely grated fresh ginger, divided
- 2 teaspoons mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- ¾ teaspoon red pepper flakes
- 3½ cups water
- 14-ounce can coconut milk
- 1 cup red lentils, rinsed
- 6 ounces (about 6 cups) baby spinach, roughly chopped
- 2 tablespoons lime juice
- Unsweetened coconut flakes and chopped tomato, to garnish (optional)
Procedure
Our red lentil soup is a simplified spin on a Goan staple. Split red lentils, the foundation of the dish, cook in minutes, making this a quick weeknight meal. The blend of coriander, fennel and turmeric capture the essence of the dish’s complex spicing without requiring the cook to pull out half the spice cabinet. A shot of lime juice cuts through the starchiness. Fresh ginger added welcome brightness and adding a portion of it at the end kept the flavor vibrant; grating the ginger on a wand-style grater was best. If you can’t find ground fennel, grind whole seeds in a mortar and pestle or a spice grinder. Both virgin and refined coconut oil worked, but virgin had a slightly stronger flavor. Yellow and brown mustard seeds both were good.
Don’t substitute brown or green lentils for the split red lentils. Red lentils break down as they cook, thickening the cooking liquid and providing the ideal texture for this soup. Other lentil varieties remain intact even when fully cooked.
In a Durotherm over medium-high (if using gas, don’t let the flames reach the sides of the pot), combine the onion, oil, garlic and 1½ teaspoons salt. Cook, stirring, until the onions have softened and are just beginning to color, 6 to 8 minutes. Stir in 2 teaspoons of the ginger, the mustard seeds, turmeric, coriander, fennel and pepper flakes. Cook, stirring, until fragrant, about 1 minute. Add the water, coconut milk and lentils, then cover and bring to a simmer. Simmer for 7 minutes.
Without removing the lid, transfer the pot from the stove to the heat retaining base. Allow soup to sit, covered, for at least 15 minutes to finish cooking. Covered, soup will stay hot for up to 2 hours.
When ready to serve, stir in the spinach. If the spinach does not wilt, return pot to the stovetop to simmer for 5 minutes. Off the heat, add the remaining 1 teaspoon of ginger and the lime juice and season with salt. Serve garnished with coconut flakes and tomato, if using.
By Christopher Kimball
Serves
Makes 6 servings
Ingredients
- 1 medium yellow onion, diced (about 1 cup)
- 2 tablespoons coconut or peanut oil
- 4 garlic cloves, smashed
- Kosher salt
- 3 teaspoons finely grated fresh ginger, divided
- 2 teaspoons mustard seeds
- 2 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground fennel
- ¾ teaspoon red pepper flakes
- 3½ cups water
- 14-ounce can coconut milk
- 1 cup red lentils, rinsed
- 6 ounces (about 6 cups) baby spinach, roughly chopped
- 2 tablespoons lime juice
- Unsweetened coconut flakes and chopped tomato, to garnish (optional)
Procedure
Our red lentil soup is a simplified spin on a Goan staple. Split red lentils, the foundation of the dish, cook in minutes, making this a quick weeknight meal. The blend of coriander, fennel and turmeric capture the essence of the dish’s complex spicing without requiring the cook to pull out half the spice cabinet. A shot of lime juice cuts through the starchiness. Fresh ginger added welcome brightness and adding a portion of it at the end kept the flavor vibrant; grating the ginger on a wand-style grater was best. If you can’t find ground fennel, grind whole seeds in a mortar and pestle or a spice grinder. Both virgin and refined coconut oil worked, but virgin had a slightly stronger flavor. Yellow and brown mustard seeds both were good.
Don’t substitute brown or green lentils for the split red lentils. Red lentils break down as they cook, thickening the cooking liquid and providing the ideal texture for this soup. Other lentil varieties remain intact even when fully cooked.
In a Durotherm over medium-high (if using gas, don’t let the flames reach the sides of the pot), combine the onion, oil, garlic and 1½ teaspoons salt. Cook, stirring, until the onions have softened and are just beginning to color, 6 to 8 minutes. Stir in 2 teaspoons of the ginger, the mustard seeds, turmeric, coriander, fennel and pepper flakes. Cook, stirring, until fragrant, about 1 minute. Add the water, coconut milk and lentils, then cover and bring to a simmer. Simmer for 7 minutes.
Without removing the lid, transfer the pot from the stove to the heat retaining base. Allow soup to sit, covered, for at least 15 minutes to finish cooking. Covered, soup will stay hot for up to 2 hours.
When ready to serve, stir in the spinach. If the spinach does not wilt, return pot to the stovetop to simmer for 5 minutes. Off the heat, add the remaining 1 teaspoon of ginger and the lime juice and season with salt. Serve garnished with coconut flakes and tomato, if using.
