2 teaspoons oil
2 onions, halved and sliced
4 cloves garlic, minced
10 cups water
2 cups red lentils, rinsed and drained
1 5 1/2 ounce can tomato paste
3 carrots and sliced
1 tablespoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon black pepper
5 cups packed chopped dandelion greens or kale

Directions:

In a large pot with a lid, heat oil over medium-high heat. Add onions and sauté for 3 minutes. Add garlic and sauté 1 minute more.

Add water, lentils, tomato paste, carrots, salt, oregano, basil, and pepper; bring to a boil. Reduce heat to low, cover and simmer for 30 minutes. Add dandelion greens and simmer an additional 15 minutes or until greens are soft.