White Lentil Soup with Coconut Milk and Mustard Greens
Mustard greens provide the perfect foil to the creamy soup base.
Keywords
- Soups
- Vegetables
- Gluten Free
- Vegan
- Vegetarian
- Main Courses
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Cooking tools:
- Blender
- Microwave
- Dutch oven
- Skillet
- Mixing bowl
- Colander
- Measuring spoon
- Chef's knife
- Cutting board
- Stove
- Wooden spoon
- Ladle
- Measuring cup
- Plate
Ingredients
- 2 teaspoons cumin seeds
- 3 tablespoons vegetable oil
- 1 onion, chopped fine
- Salt
- 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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