In this increasingly cold winter of ours, I have been turning more and more to lentil and bean-based soups to get us through these dark days. Thankfully, with my love of Rancho Gordo and Indian grocery stores, I have no shortage of legumes in our cupboards.
Today's recipe featured red lentils, which unlike many of my other staples, requires a very short cooking time. This Goan-inspired Milk Street recipe was further dressed up by coconut milk, spinach, and a variety of spices.
I made a few modifications based on personal preferences or what I had on hand. Notably, I used slightly less ginger and lime juice which was a mistake as both added complementary sweet and tart flavors to the soup.
I used whole coriander and fennel seeds, grinding them with a mortar and pestle before adding them to the soup. I will do this again for more pungent flavors than pre-ground spices. I will also again substitute low fat coconut milk for whole fat because I think whole fat coconut milk would have diluted the soup flavors too much. The spinach also diluted the soup flavors, so I think it's truly an optional addition.
The soup also benefited from cooling to have all of the spices become perceptible. I did not find the soup spicy, as some commentators stated, but I will make this easy weeknight soup again.
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