Spinach-Lentil Soup

This soup starts with one of the best sounds in cooking: mustard seeds popping in hot oil.

That crackling, nutty base sets the tone for everything that follows. Cooked lentils and thawed spinach go into chicken broth with ground coriander, white pepper, and a generous squeeze of lemon juice.

Melted cheddar cheese on top might seem unexpected alongside the Indian-inspired spices, but it adds richness that rounds out the whole bowl.

High in fiber and protein, this feeds 4 to 6 people and sticks with you.

Pro Tips

• Let the mustard seeds pop for a full 1 to 2 minutes. They need time to release their flavor. Cover the pan loosely so they don’t launch across your kitchen.
• Cook the lentils ahead of time, even the night before. The soup itself comes together in minutes once the lentils are ready.
• White pepper gives a different heat than black pepper. It’s sharper and less aromatic. Don’t substitute black pepper and expect the same result.
• Shred the cheddar yourself for the best melt. Pre-shredded bags have anti-caking agents that prevent smooth melting.