Seeking Health

1 medium onion, sliced

1 tablespoon minced garlic

¼ teaspoon cayenne pepper

2 cups red lentils

6 cups water mixed with 3 teaspoons soup and stock mix or 6 cups vegetable broth

3 cups unpeeled diced potatoes, red look nice but any will work

2 cups chopped greens like kale, collards, silverbeet or sorrel

1 teaspoon lemon zest

4 tablespoons lemon juice

¼ cup chopped mint

Salt and freshly ground black pepper, to taste

Sauté onion in water or stock for 3 to 4 minutes until they begin to soften. Add the garlic and cayenne and cook for 1 minute more. Add the lentils, broth and potatoes. Bring the mixture to a boil, then reduce to a simmer. Simmer, covered, for about 25 minutes or until the lentils and potatoes are tender.

Puree the mixture with a hand blender. Add the greens and cook 5 more minutes until they are wilted. Stir in the lemon zest and juice and the mint. Add salt and pepper, to taste. Serve hot.