Enjoy free standard shipping on all orders of $100 or more in the Milk Street Store!

The Complete Milk Street TV Show Cookbook

Complete Milk Street Tv Show Cookbook


Milk Street Recipe

Red Lentil Soup with Coconut Milk and Spinach (Durotherm)

35 minutes 10 minutes active

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.

Pardon the interruption

You need to be a Milk Street Digital Member to see the full recipe

Start your free 14-day trial

and get access to all of our articles and recipes

Start free trial