White Lentil Soup with Coconut Milk and Mustard Greens | America's Test Kitchen

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