Spicy Red Lentil Soup with Coconut Milk and Spinach | Christopher Kimball’s Milk Street

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A simplified spin on a Goan staple

Spicy Red Lentil Soup with Coconut Milk and Spinach

1 hour 10 minutes active

Spicy Red Lentil Soup with Coconut Milk and Spinach

Located on the southwestern coast of India, Goa is known for its use of chilies, spices, coconut and bright acid (an influence from Portuguese colonization). Split red lentils cook in minutes, making this a quick weeknight meal. Coriander, fennel and turmeric captured contribute complex spicing without requiring half the spice cabinet. Chili spice is tempered by coconut milk, and a shot of lime juice cut through the legume’s starch. Early and late additions of fresh ginger added welcome brightness and kept flavors vibrant; a wand-style grater was best for grating. If you can’t find ground fennel, grind fennel seeds in a mortar and pestle or a clean spice grinder. Both virgin and refined coconut oil worked, as did yellow and brown mustard seeds.

4 to 6

Servings

Tip

Don’t substitute brown or green lentils for the split red lentils in this dish. Red lentils break down as they cook, thickening the cooking liquid and providing the ideal texture for this hearty soup. Other lentil varieties remain intact even when fully cooked.

1 hour

10 minutes active

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