Spicy Lentil Soup is warm, bright and comforting all at once

It’s the season of indecision.

Will I wear shorts or a winter coat? Grab an umbrella or an ice scraper? Open the windows or crank the heat?

And, perhaps most pressing: What in the world am I going to have for dinner?

This recipe for Spicy Lentil Soup seems to bridge both winter and spring. With lentils and rice at its base, it’s filling and comforting enough for a cold day.

But then comes the bright green puree stirred in at the end — a hit of freshness that feels unmistakably like spring. The ginger and chilis add a welcome kick, even offering momentary relief from seasonal allergies.

The finished soup reminded me of khichdi — a comforting, one-pot South Asian dish made with rice and lentils (dal), gently spiced with ingredients like turmeric and cumin. It has that same simple, nourishing quality, but with a brighter, spicier edge.

While the recipe is straightforward, there are two potential pitfalls. First, don’t hold back on the green puree. It should taste too spicy on its own, since it will be mixed into the mild lentils and rice, where the heat mellows considerably.

Second, this soup thickens quickly. You can thin it with water, but keep in mind that doing so will also dilute the spice, so adjust accordingly.

In a season where nothing quite makes up its mind, it’s nice to have at least one thing that does. This soup shows up warm, bright, spicy and comforting all at once — no indecision required. Which is more than I can say for what I’m wearing tomorrow.

• M. Eileen Brown is executive editor for Shaw Media and an incurable soup-a-holic.

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Spicy Lentil Soup

1 cup green or brown lentils

¾ cup long-grain white rice

Salt

1 (5-ounce) package fresh baby spinach (about 6 cups, not packed)

2½ tablespoons white miso

1 inch fresh ginger, unpeeled and thinly sliced

1 or 2 serrano or jalapeño chiles, destemmed and halved

1 lime, halved

1 tablespoon toasted sesame oil, plus more for serving

4 ounces shiitake mushrooms, destemmed and thinly sliced

In a medium or large pot, bring 6 cups of water, the lentils, rice and a pinch of salt to a boil over high heat. Reduce heat, cover and simmer, stirring occasionally, until the lentils are tender and the rice is falling apart, 15 to 20 minutes.

While the soup is simmering, combine ¼ cup water, the spinach, miso, ginger, one pepper and the juice from half the lime into a blender. Blend until smooth. If the soup is not spicy enough, add more pepper until it is. Set aside.

In a large skillet, stir together the oil, mushrooms and a pinch of salt over medium heat. Cook, stirring occasionally, until the mushrooms are browned, 7 to 9 minutes. Turn off the heat and let sit until the soup is ready.

When the lentils are ready, turn off the heat. Stir in the blended greens. Season to taste with salt, then serve topped with the mushrooms, a squeeze of lime and a few drops of sesame oil.

Serves four.

— Adapted from nytimes.com