Gentle lentil soup

Yield: 16 Servings

Ingredients:

2 1/2 c Lentils rinsed and drained
7 c Water or stock
2 md Onions chopped
3 Cloves garlic minced Juice of one lemon Salt and pepper to taste
2 Stalks celery chopped
2 tb Olive oil
1 Or 2 bunches spinach

Instructions:

chard -or collards washed and -chopped From "Meals Without Squeals" by Christine Berman & Jacki Fromer. coarsely 1. Saute onions garlic and celery in the olive oil 5-10 min. 2. Add lentils and water or stock and simmer until lentils are very soft. If necessary add more water to get soup to desired consistency. 3. Add greens salt and pepper. Simmer for 10 more minutes or until greens are tender. 4. Stir in lemon juice right before serving. Serves 16 preschool or 12 school-age children. 1 meat alternative Posted by Theresa Merkling.