Gentle lentil soup

16 servings

Ingredients

Quantity Ingredient
2½ cup Lentils, rinsed and drained
7 cups Water or stock
2 mediums Onions, chopped
3 Cloves garlic, minced
Juice of one lemon
Salt and pepper to taste
2 Stalks celery, chopped
2 tablespoons Olive oil
1 Or 2 bunches spinach, chard, or collards, washed and chopped

Directions

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.

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