Red Lentil Soup with Greens

• 1 1/4 cups red lentils
• 1 teaspoon salt
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons black mustard seeds (optional)
• 1 1/2 teaspoons anise or fennel seeds
• 1/4 to 1/2 teaspoon red pepper flakes
• 1 teaspoon ground ginger, or 2 tablespoons grated peeled ginger root
• 1 garlic clove, pressed or minced
• 4 cups rinsed, drained, and chopped fresh mustard greens, Swiss chard, or spinach
• 1/2 teaspoon salt
• 3/4 cup coconut milk

1. Rinse the lentils and drain.
2. In a soup pot, bring 5 cups of water, the lentils, and salt to a boil.
3. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes.
4. While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop.
5. Stir in the anise, red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly.
6. Add the greens and the salt and cook, stirring frequently, until the greens are just wilted.
7. Stir in the coconut milk and simmer for a minute.
8. Remove from the heat.
9. When the lentils are soft, stir in the greens and coconut milk mixture and add salt to taste.
10. A Greek Salad (page 211) or baby greens dressed with Caesar Dressing (page 220) would be welcome beside a bowl of this soup.

red lentils, salt, vegetable oil, black mustard seeds, anise, red pepper, ground ginger, garlic, fresh mustard greens, salt, coconut milk

Taken from www.epicurious.com/recipes/food/views/red-lentil-soup-with-greens-377125 (may not work)