Dandelion-Lentil Soup

Name: Dandelion-Lentil Soup
Ingredients: 1 cup lentils, picked over and rinsed; 4 Tbsp. extra-virgin olive oil; 1 large yellow onion, peeled and chopped; 4 cloves garlic, crushed and peeled; 1 small red chile, stemmed and finely chopped; 1 (1") piece of ginger, peeled and finely grated; 1 large bunch dandelion greens, well washed and chopped; 4 Tbsp. freshly squeezed lemon juice; 1 tsp. ground cumin; Salt; freshly ground black pepper

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Cultivated dandelion greens are longer-leafed and less bitter than their wild cousins. They are most tender in April and May.

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