Spinach/Lentil Soup

1 lb lentils, washed
10 cups water
2 lg onions, chopped (2 cups)
2 ribs celery, chopped (1 cup)
2 lg cloves garlic, crushed
1 Tb salt, or to taste
1/2 ts pepper or to taste
2 bouillion cube or approx equivalent
1 package (10 oz) chopped, frozen spinach, thawed
juice of 1/2 lemon (about 1 Tb) or to taste

In large pot, bring to boil lentils, water, onion, celery, garlic, salt, pepper and bouillion. Cover and simmer for 2 hours or until lentils are tender, stirring occasionally. Add spinach and more s and p, if necessary or desired. Cover and simmer until lentils are very soft, about 1 hour. Stir occasionally. Stir in lemon juice. Likely to need more water.

By the Andron Family


One comment on “Spinach/Lentil Soup

  1. roz Garber says:

    I prefer to saute the onions. celery and garlic first…..add a few drops of tabasco at the end!

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