White Lentil Soup with Coconut Milk and Mustard Greens
A silky, creamy urad dal balanced by peppery greens and lime
Why This Recipe Works
White lentils, known as urad dal, break down into a naturally silky base that doesn't require any blending to achieve a creamy texture. The sharp, peppery bite of mustard greens provides the perfect counterpoint to the rich coconut milk finish.
Instructions
Combine the lentils, water, turmeric, and salt in a large pot. Bring to a boil over high heat, then reduce to low and simmer, partially covered, until the lentils are completely tender and falling apart, about 35 to 40 minutes.
Heat the coconut oil in a medium skillet over medium-high heat until it shimmers. Add the mustard seeds and cumin seeds and cook until the mustard seeds begin to pop and the cumin smells toasted.
Add the onion to the skillet and cook until softened and translucent, about 5 to 7 minutes. Stir in the ginger, garlic, chili, and coriander and cook until fragrant, about 30 seconds.
Pour the aromatic spice mixture into the pot with the cooked lentils. Stir in the mustard greens and coconut milk.
Simmer the soup over medium-low heat for 5 minutes — the mustard greens should be tender but still vibrant green.
Stir in the lime juice and cilantro. Taste and add more salt or lime if the flavors need more pop. Serve hot with rice or flatbread.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 4 days; add a splash of water when reheating as the lentils will thicken.
Can I make this ahead of time?
The lentil base can be cooked 2 days in advance; reheat and add the greens and coconut milk just before serving.
What substitutions can I make?
- urad dal: yellow moong dal
