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

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.