1 1/4 cups red lentils
1 teaspoon salt
2 tablespoons vegetable oil
1 1/2 teaspoons black mustard seeds (optional)
1 1/2 teaspoons fennel seeds or  anise seeds
1/4 to 1/2 teaspoon red pepper flakes
1 teaspoon ground ginger or 2 tablespoons grated, peeled ginger root
1  garlic clove, pressed or minced
4 cups rinsed, drained, and chopped fresh mustard greens, Swiss chard, or spinach
1/2 teaspoon salt
3/4 cup coconut milk

Rinse the lentils and drain. In a soup pot, bring 5 cups of water, the lentils, and salt to a boil. Reduce the heat to a simmer, cover, and cook until tender, about 30 minutes.

While the lentils cook, warm the oil in a saucepan on medium heat, add the black mustard seeds, and cover until they pop. Stir in the fennel (or anise), red pepper flakes, ginger, and garlic and cook for a minute, stirring constantly. Add the greens and the salt and cook, stirring frequently, until the greens are just wilted. Stir in the coconut milk and simmer for 1 minute. Remove from the heat.

When the lentils are soft, stir in the greens and coconut milk mixture and add salt to taste.