4 Tbs Olive Oil
1 large onion, chopped
2 cloves garlic, minced
1 small jalapeño or other chile pepper, seeds removed and minced
1 tsp. ginger paste
1 teaspoon whole cumin
1 teaspoon ground turmeric
1/2 tsp. coriander
1/2 teaspoon ground cumin
1/8 teaspoon red chilli pepper or cayenne pepper
1 1/2 cups red lentils, rinsed
5 1/2 cups water
salt, to taste
2-4 cups chopped dandelion greens or other greens (spinach, kale, chard)
Bring water to a boil.
Add washed lentils.
Bring to a boil again, lower heat, cover and simmer just until lentils are soft but still hold their shape (about 45-60 min)
Heat a heavy skillet and toast the cumin seeds.
Add olive oil and saute the onions, garlic and jalapeno until tender.
Add ginger paste and cook, stirring, for 1 minute more.
Add the remaining seasonings and cook for another minute.
Add the saute mixture and salt to the lentils and simmer for about 10 minutes. (use some of the lentils and water to rinse the saute pan thoroughly and get all the seasonings).
Check the seasoning, and add more if necessary.
Add additional water if the soup is too thick.
Add the dandelion or other greens and simmer on low heat for about 10 minutes, or until the greens are tender.