Lentil Soup With Dandelion Greens

• 1 cup green or brown lentils
• 4 tablespoons olive oil
• 1 large cooking onion, chopped
• 2 leeks, white part only chopped
• 4 cloves garlic finely chopped
• 1 small red chili, finely chopped or 1 tsp chili flakes
• 1 small piece fresh ginger grated ( about 2 tsp)
• 1 teaspoon ground tumeric
• 1 LG bunch dandelion greens, chopped
• 1/4 cup lemon juice
• 2 tablespoons tomato paste
• 2 teaspoons each ground cumin and coriander
• salt and pepper to taste

1. Cook lentils in a large pot with 9 cups of water. Bring to the boil and then reduce heat and simmer, covered, until lentils are just tender, 20-30 minutes depending on the lentils.
2. While the lentils are cooking, combine oil, onions, leeks, garlic, chile's and ginger. Cook until soft, stirring frequently. It will take about 10 minutes.
3. When the lentils are cooked, add the onion mixture, dandelion, lemon juice,tomato paste and all the spices to the pot.Mix well Season to taste with salt and pepper. I start with a tsp of each and adjust accordingly.
4. Cook on a low heat, covered until the greens are tender, roughly 20 minutes.

green, olive oil, cooking onion, leeks, garlic, red chili, ginger, ground tumeric, dandelion greens, lemon juice, tomato paste, ground cumin, salt

Taken from food52.com/recipes/37640-lentil-soup-with-dandelion-greens (may not work)