Spring soup!

- 2 onions, mandolined
- 1 fennel top, mandolined

Cook down in olive oil til crispy and brown. Add:

- 5 cloves garlic, minced
- a couple tsps pepper powder
- ditto cumin
- ditto coriander

Stir around til fragrant. Add a cup masoor dal, 1 bunch chopped collards, and water/stock. Cook til greens and lentils are soft. Puree and add juice and zest of 2 small lemons. Eat w/ sour cream dolloped or feta sprinkled on top, and maybe some bread, if you haven't somehow let it all get moldy.