1 tbsp olive oil
1 onion, chopped
2 cloves garlic, finely chopped
pinch hot red pepper flakes
1 tsp cumin
1.5 cups dry red lentils
6 cups vegetable broth
salt and pepper to taste
2 tbsp lemon juice
2 cups kale or spinach, chopped (optional)
2 tbsp fresh parsley (or cilantro / coriander), finely chopped

1 tbsp olive oil 1 onion, chopped 2 cloves garlic, finely chopped 1 tsp cumin 1 5 cups dry red lentils 6 cup s vegetable broth 2 tbsp lemon juice 2 cup s kale or spinach, chopped (optional) 2 tbsp fresh parsley (or cilantro / coriander), finely chopped

In a large saucepan or dutch oven, heat oil over medium-low heat. Add onion, garlic and hot pepper flakes and cook for 5 minutes.
Add cumin, lentils, broth, salt & pepper, and bring to a boil.
Reduce heat, cover and simmer until lentils are tender and soup is beginning to thicken, about 30 minutes.
Stir in lemon juice and kale/spinach (if using). Serve sprinkled with parsley/cilantro.