Green lentil soup with coconut milk and warm spices from Orangette by Molly Wizenberg

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hillsboroks on March 12, 2014

    I made the Green Lentil Soup with Coconut Milk and Warm Spices last night and Orangette is spot on about it being even better the second day. I found the cooking time for the lentils to be understated but no problem. I just let them simmer until they were tender. Also the recipe calls for 1 1/4 cups coconut milk but a can has about 1 1/2 cups in it so I just threw the whole can in. The cardamom and other spices are really wonderful here. I am definitely putting this recipe in the keeper pile.

  • michalow on January 01, 2013

    Much better than expected. Better second day. Even better with a drizzle of chili crisp.

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