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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