Method

Combine the lentils, water, and ginger in a soup pot or Dutch oven, and bring to a boil.  Lower the heat to a simmer, and cook uncovered until the lentils are soft.  This will take about 30 minutes.

Meanwhile, place a medium-sized skillet over medium heat, and wait about 1 minute.  Add the oil, and swirl to coat the pan.  Add the onion, ground cumin, and 1/2 teaspoon salt.  cook and stir for about 10 minutes, or until the onion is soft and translucent.  Add the garlic, and cook for another 5 minutes.

Transfer the onion mixture to the lentils, and pour in the coconut milk.  Stir until well blended, then let it simmer, partly covered for about 15 minutes.  Add the lime juice and  remaining salt.

Serve hot - plain, or lightly sprinkled with toasted whole cumin seeds.  Pass around a small bowl of lime wedges, for those who like their soup tart.

Serves: 6 to 8

Reprinted with permission from Mollie Katzen's Recipes: Soups, published by Ten Speed Press

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