This is a great simple vegan recipe for autumn. With or without the hot pepper it will fill you up and keep you warm.
You can “pop” some mustard seeds or brown some cumin seeds in a small amount of oil and add this to the soup just before you serve it.
Clean the red lentils and rinse thoroughly. Put them in a 3-quart pan with the water.
Add the turmeric. Cook for 30 minutes until the lentils are tender.
You can mash up the lentils a bit to make a creamy consistency. Sauté the onion, grated ginger, garlic, and chopped hot pepper.
Add the vegetable broth. Add the cooked lentils. Then add the greens. Cook until the greens are done.
Remove from the heat and add a generous amount of cilantro.