The most wonderful thing about this soup is that one may use either Komatsuna, Tatsoi, Kale, Swiss Chard or Spinach!  Or any other green of your choosing.

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

1. Rinse the lentils and drain. In a soup pot, bring 5 cups of water, the lentils, and salt to a boil. Reduce heat to a simmer, cover, and cook until tende about 30 minutes.

2. While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop. Stir in the anise, red pepper flakes, ginger and garlic and cook for a minute, stirring constantly.

3 Add the greens and sea salt. Cook stirring frequently until the greens are wilted. Stir in the coconut milk and simmer for a minute. Remove from heat.
4 When the lentils are soft, combine the greens/coconut mixture with them.

NOTE:  Serve wtih naan or a salad. baguette.