White Lentil Soup with Coconut Milk and Mustard Greens

This White Lentil Soup with Coconut Milk and Mustard Greens is a delightful fusion of flavors inspired by the vibrant and spicy cuisine of southern India. The star of this recipe is the unique white lentils, which are skinned and split black lentils known for their distinctive flavor and starchy texture. Combined with the richness of coconut milk, the warmth of cumin seeds, and the freshness of mustard greens, this soup offers a truly satisfying and comforting experience for your taste buds.

SERVES 4

INGREDIENTS:

• 2 teaspoons cumin seeds
• 3 tablespoons vegetable oil
• 1 onion, chopped fine
• Salt and pepper, to taste
• 2 jalapeño chiles, stemmed, seeded, and minced
• 2 tablespoons grated fresh ginger
• 4 garlic cloves, minced
• 1 cup white lentils, picked over and rinsed
• 5½ cups vegetable broth
• 1 bay leaf
• ½ teaspoon turmeric
• 14 ounces mustard greens, stemmed and chopped
• 3 plum tomatoes, cored and chopped fine
• 1 tablespoon lime juice
• ¾ cup canned coconut milk

INSTRUCTIONS:

1. Toast cumin in an 8-inch skillet over medium heat until fragrant, about 1 minute; then transfer to a bowl.
2. Heat vegetable oil in a Dutch oven over medium heat until shimmering. Add chopped onion and ½ teaspoon salt. Cook until the onion is softened and lightly browned, which usually takes 5 to 7 minutes.
3. Stir in half of the minced jalapeño, grated ginger, and minced garlic. Cook until fragrant and beginning to brown, about 3 minutes.
4. Add white lentils, vegetable broth, bay leaf, turmeric, and 1 teaspoon of toasted cumin to the pot. Bring the mixture to a simmer, then reduce the heat to low, partially cover, and let it simmer until the lentils are tender, approximately 40 to 50 minutes.
5. While the lentils are simmering, microwave the mustard greens in a bowl until wilted and tender, about 3 to 4 minutes. Transfer the wilted greens to a colander and let them drain.
6. In a separate bowl, toss the chopped tomatoes, lime juice, remaining 1 teaspoon of toasted cumin, remaining minced jalapeño, and ¼ teaspoon of salt to make the tomato mixture.
7. Discard the bay leaf from the soup. Puree ¾ cup of the soup with the coconut milk in a blender until smooth, which usually takes about 30 seconds, then return the mixture to the pot.
8. Stir in the wilted mustard greens and bring the soup to a brief simmer. Season with salt and pepper to taste.
9. Serve the White Lentil Soup with Coconut Milk and Mustard Greens in individual portions, topped with the refreshing tomato mixture for an added burst of flavor.

TIPS:

• Finding White Lentils: While white lentils might be less common in some areas, you can find them in well-stocked supermarkets, specialty Indian markets, or online. If you can’t get your hands on white lentils, a suitable substitute is lentilles du Puy, but adjust the cooking time accordingly.
• Rinsing the White Lentils: Before using the white lentils, be sure to rinse them thoroughly to remove any thin layer of oil that might coat them.
• Toasting Cumin Seeds: Toasting cumin seeds enhances their flavor and aroma. Be attentive while toasting them in the skillet over medium heat for about 1 minute to avoid burning.
• Wilted Mustard Greens: For a softer texture and milder flavor, briefly wilt the mustard greens in the microwave before adding them to the soup.
• Refreshing Tomato Chutney: The diced fresh tomatoes, lime juice, and toasted cumin seed blend create a refreshing and tangy garnish that perfectly complements the creamy soup.

Enjoy this aromatic and flavorful White Lentil Soup, and savor the exotic blend of Indian spices and the creamy richness of coconut milk. It’s a perfect dish for both cozy nights in and special gatherings with loved ones.