Ingredients

1/4 cup olive oil
2 large onions, diced
2 1/2 cups dried green lentils
About 8 cups water
2 teaspoons cumin seeds
Salt and freshly ground pepper
8 cloves to 1 head fresh garlic (cloves separated and peeled)
1 to 1 1/2 pounds fresh greens (spinach, collard, turnip or a combination), washed, stemmed and chopped
Plain yogurt or sour cream, salsa and/or minced cilantro for garnish (optional)

Directions

Heat oil over medium heat and saute onions until very soft. Add lentils and water. Bring to a boil, reduce heat to a simmer, cover and cook until lentils are soft, 45 minutes to an hour.

Add cumin and salt and pepper. Scoop out about a cup and puree it in a blender or food processor with the garlic cloves. Return puree to soup pot. Bring to a boil and drop in greens. Partially cover and simmer 10 to 15 minutes. Taste and correct seasonings. Serve garnished with yogurt, salsa and/or cilantro, if desired. Serves 6. Adapted from "Simply Natural," Les Sussman and Sally Bordwell, New World Library, 1998.