This hearty and flavorful soup gets a kick from hot and mild spices and fresh lemon juice.
(Recipe modified from NYT Cooking)
Serves 2 (recipe can easily be doubled)
1-1/2 Tablespoons olive oil
½ large onion, diced
1 small carrot, diced
1 cup chopped greens such as kale, mustard or collard greens
1/2 Tablespoon tomato paste
1/2 teaspoon ground cumin
1/8 teaspoon crushed red pepper flakes
1/2 cup cooked red lentils