From chef Robin Leventhal, Wine Country Culinary Institute and CraveFood.com

2 tablespoons grapeseed or canola oil

1/2 cup shallots, minced

2 teaspoons salt

1 tablespoon fresh ginger, grated

2 cups water

2 cups coconut milk

2 cups dried red lentils, rinsed, sorted and soaked for 15 minutes in water (Leventhal uses Sunrise red lentils from PNW Co-op)

1 cup chopped tomatillos

2 tablespoons chopped cilantro, plus sprigs for garnish

2 slivers Serrano chili, plus garnish

1 teaspoon lime zest

1/8 cup lime juice

Scallions, slivered for garnish

Cucumber, slivered for garnish

In a 2-quart saucepan on medium heat, saute oil, shallots and salt until fragrant. Add ginger and toast until fragrant, about 3 minutes. Add water, coconut milk and lentils. Simmer for 10 minutes, then add chopped tomatillos, cilantro and slivered chilies. Cook 10 minutes more, until lentils are tender. Puree with a stick blender and add lime zest and juice, adjusting salt as needed. Serve chilled, garnished with cilantro sprigs, sliced cucumber, serrano, lime and a drizzle of coconut milk.

Variations: Add poached prawns or crushed peanuts. Garnish with bean or lentil sprouts or slivered apple, especially a tart varietal like Granny Smith. Serve with cold bean thread noodles for a more substantial meal.

Yield: 1.5 quarts