Lentil Soup

Place the lentils in a bowl and cover with water. Wash and soak for 10 minutes or so. Drain well.

In a large heavy pot, heat 2 tablespoons of extra virgin olive oil. Add garlic, onions, carrot, and celery, and cook over medium-high heat for 4 to 5 minutes, stirring regularly.

Add the cumin, curry powder, thyme, and parsley. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.

Pour in the lentils, broth, and water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to maintain a gentle simmer. Cook for 25 to 30 minutes, or until the lentils are tender but still hold their shape. Add the chopped greens and cook for 5 more minutes, or until the greens have softened to your liking.

Remove the pot from the heat and stir in 1 tablespoon of lemon juice and parsley. Taste and season with more salt, pepper, and/or lemon juice until the flavors really sing. For a spicier soup, add another pinch or two of red pepper flakes. Blend half of the lentils with their own juice and add to the rest of the soup to make it creamer and cook for another 5 minutes.

Serve while hot. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).