This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.
Red Lentil Soup with Coconut Milk and Spinach (Durotherm)
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.
medium yellow onion, diced (about 1 cup)
tablespoons coconut or peanut oil
01In 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.
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