Turn this into a soup by doubling the amount of water or stock for cooking the lentils.
1-1/4 c red lentils
3 c water or stock (or 6 c for soup)
1-1/2 t salt. divided
2 T vegetable oil
1-1/2 t black mustard seeds (optional)
1-1/2 t fennel or anise seeds
1/4 – 1/2 t red pepper flakes
1 t ground ginger, or 2 T peeled and grated fresh ginger root
1 clove garlic, peeled and minced
4 c rinsed, drained and chopped greens (mustard, chard, spinach…)
1/2 t salt, divided
3/4 c coconut milk
1. Rinse the lentils and drain. In a saucepan or soup pot bring 3 cups of water or stock, the lentils, and 1 teaspoon salt to a boil. Reduce heat to a simmer, cover, and cook until tender, about 30 minutes (though this can take longer if the lentils are old.)
2. While the lentils cook, warm the oil over medium heat in a skillet that can be covered and add the black mustard seeds. Cover until they begin to pop. Stir in the fennel or anise seeds, red pepper flakes, ginger, and garlic and saute for about a minute, stirring constantly. Add the greens and 1/4 teaspoon salt and cook, stirring frequently until the greens are wilted and softened, (spinach will cook faster than chard), up to five minutes. Stir in the coconut milk and simmer for a couple of minutes. Remove from heat.
3. When the lentils are soft and most of the water has evaporated, stir in the greens/coconut milk mixture. Add remaining 1/4 t salt or to taste.