1 1/4 cups red lentils
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons anise seeds
1/2 teaspoon red pepper flakes
2 tablespoons peeled and chopped ginger
2 cloves garlic, minced
1 bunch spinach, washed and chopped (may substitute other leafy greens)
1 teaspoon sea salt
1 cup coconut milk

Sort and wash the lentils. In a soup pot, bring 5 cups water and lentils to a boil. Reduce heat to a simmer, cover and cook until lentils are tender (about 30 minutes).

Heat the oil in a saucepan. Add the anise, red pepper flakes, ginger and garlic. Cook for a minute, stirring constantly. Add the spinach and salt. Continue to cook, stirring frequently, until greens are wilted. Add the coconut milk and bring to a simmer. Remove from heat.

When lentils are soft, add the coconut milk mixture and stir. Let sit for a minute before serving.

Makes 4 servings.

— Recipe courtesy of Mary Shaw, Ashland Food Co-op culinary educator.