White Lentil Soup with Coconut Milk and Mustard Greens

Name: White Lentil Soup with Coconut Milk and Mustard Greens
Yield: Serves 4
Ingredients: 2 teaspoons, cumin seeds; 3 tablespoons, vegetable oil; 1 , onion, chopped fine; , Salt and pepper; 2 , jalapeño chiles, stemmed, seeded, and minced; 2 tablespoons, grated fresh ginger; 4 , garlic cloves, minced; 1 cup white, lentils, picked over and rinsed; 5 1/2 cups, vegetable broth; 1 , bay leaf; 1/2 teaspoon, turmeric; 14 ounces, mustard greens, stemmed and chopped; 3 , plum tomatoes, cored and chopped fine; 1 tablespoon, lime juice; 3/4 cup canned, coconut milk

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A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

SERVES4

TIME1½ hours

White Lentil Soup with Coconut Milk and Mustard Greens

A cookbook recipe exclusively for All-Access members from The Complete Vegetarian Cookbook

WHY THIS RECIPE WORKS

White lentils (skinned and split black lentils) might be rare in your local market, but throughout India they are used in a variety of stews or are ground into flour for dumplings and thin crêpes. They have a unique flavor similar to mung b...

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