A variation on the traditional Lentil soup. Healthy, and one
of my favorites.
Servings: 5 bowls
lentils, 1.5 cup, washed
water, 7 cups
garlic, 2 clove crushed
salt, 1.5 teaspoon
onions, 3/4 cup chopped
olive oil, 0.5 cup
spinach , 8 leaves plus a few stalks, finely chopped
lemon juice, 1/2 cup, fresh
celery, 1 stalk, finely chopped
cornstarch, 1 teaspoon, optional
Place lentils in a sauce pan with water, bring to boil, cover
and simmer until tender. Brown onions in oil, add chopped spinach
and garlic crushed with salt and mix well.
Sauté slowly until spinach becomes soft. Return lentils
to a boil, add celery and sautéed mixture. Turn to low and
simmer 5 minutes.
For a thin soup, mix in the lemon juice and adjust salt to taste.
For a thicker soup, mix cornstarch with lemon juice before adding
to the cooked soup, then allow soup to simmer a few minutes longer.
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