Fructus Ventris

Use a 2 qt soup pot. chop an entire onion (about 1 1/2 c chopped stuff), 3 stalks celery and as much celery leaves as you can (about 1/2 cup), 3 large carrots (about 1/2 cup) and cook these vegetables in 2 Tbs olive oil for about 10 minutes (you want them soft but not browned). add in at least 2 cloves garlic chopped or sliced, 2 bay leaves, and 1/4 cup tomato paste. Add in either 1 Tablespoon anchovy paste OR 1 tsp salt. saute another minute, then add in 6 cups water and bring to a boil. Add in 1 cup dried lentils (preferably the tiny french green ones, but you can use the red indian ones or even the ordinary kind). Simmer 25 minutes. Add in 1/4 cup fresh chopped parsley, 1 T chopped fresh thyme (or 1 tsp dried) and 6 cups fresh greens (spinach, baby beet greens, mizuna, or whatever is fresh and good. I like the baby beet greens myself, but the original recipe calls for spinach). Mix 1 Tbs each of vinegar (I use sherry vinegar) and mustard (I use a good Dijon style) and stir in - cook until greens are wilted to edibility. add fresh ground pepper to taste, and serve with fresh grated parmesan or similar cheese. Theoretically will serve 6.