-Dice up 2 green peppers or 1 bulb of fennel.

-Heat 2 TBS olive oil in a large heavy soup pot, when hot add the diced vegetables.

-Chop 1 bunch of kale or 1 bunch of spinach into thin slivers.

-Take the kernels off of 2 ears of corn.

-Add the greens and corn to the peppers/fennel.

-Sauté for 5 minutes and add 2 TBS curry powder and 1/8 tsp cayenne pepper (optional) and stir until fragrant, about 30 seconds.

-Husk 1 pound of tomatillos, wash them and chop them into 4ths.

-Chop up 3 cloves of garlic.

-Stir into the veggies and let cook for 5-7 minutes.

-Add 8 cups of low-salt broth (either chicken or veggie) and 2 cups rinsed and drained lentils.

-Cover pot and simmer until lentils are very tender, about 45 minutes.
-Season to taste with salt and pepper.

-In a mortar and pestle or in a blender combine the following…

-1 or 2 jalapeno peppers, 2 TBS chopped cilantro, 1 to 2 cloves of garlic and a pinch of salt.

-Add the rind and juice of 1 lime.

-Grind up or process. Serve with the soup.