• 3c red lentils (this makes a *lot*)
  
• 2 teaspoon whole allspice
  
• 1 teaspoon fenugreek seeds
  
• 5 cloves garlic (or to taste), minced
  
• 1 small red onion, chopped
  
• 1 cup tomato juice (more would be better but it was all I had)
  
• at least 6 cups of veg. stock
  
• juice of one lemon
  
• 5 or 6 large collard leaves, shredded
  
• salt and pepper to taste
  

Procedures :

toast the allspice and fenugreek until they start to pop, then immediately remove from heat and grind in a mortar. put the tomato juice in a big soup pot over high heat, and add the ground spices, the garlic, the onion, and the lemon juice, and cook until it looks dark and pasty. add the lentils (rinsed and picked over--I found lots of little rocks in mine) and stir to coat. cook until it threatens to stick and then add the stock. bring to a boil, then reduce heat and simmer an hour or so, stirring frequently and adding stock as needed for desired consistency. when it seems about done, lentils soft, etc, add the shredded greens and simmer 5 minutes or so. add salt and pepper to taste and serve.

Category : Soups