1 cup red lentils

1 teaspoon cinnamon

1 teaspoon cumin

6 cups water

6 cloves garlic

1/2 teaspoon red pepper flakes

1/8 teaspoon salt

1 medium carrot -- diced

1 medium onion -- diced

1 1/2 pounds mustard greens

2 teaspoons tamari soy sauce

1/2 cup dry white wine

1 medium tomato -- diced

4 medium lemon wedges

Wash and sort the lentils. Drain thoroughly. Place in a heavy-bottomed stockpot . Stir over medium heat until lentils are fairly dry, then sprinkle on the cinn amon and cumin and continue to stir and roast for 5 minutes, scraping to keep t he lentils from sticking. carefully add the water, then stir in the garlic, chi li flakes, and salt. Bring to a boil over high heat, then reduce to medium and simmer 10 minutes. Stir in the carrot and onion, and simmer 10 more minutes. Me anwhile, carefully wash the greens, discarding the toughest part of the stems a nd tearing the leaves into bite-size pieces. Drain briefly. When simmering time is up, stir in the soy sauce and wine, then the tomato. Pile the greens on top of the soup, put on a tight-fitting lid, and cook for 5 more minutes. Remove l id and stir the wilted greens into the soup. Serve very hot, with a lemon wedge at each bowl.

Serving Ideas: Serve with Middle East Salad and Armenian bread.

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