Gentle Lentil Soup

Description

 * From "Meals without Squeals" by Christine Berman & Jacki Fromer.
 * Serves 16 preschool or 12 school-age children.

Ingredients

 * 2½ cups lentils, rinsed and drained
 * 7 cups water or stock
 * 2 medium onions, chopped
 * 3 cloves garlic, minced
 * juice of one lemon
 * salt and pepper to taste
 * 2 stalks celery, chopped
 * 2 tbsp olive oil
 * 1 or 2 bunches spinach, chard or collards, washed and chopped

Directions

 * 1) Coarsely Saute onions, garlic and celery in the olive oil, 5-10 minutes.
 * 2) Add lentils, and water or stock and simmer until lentils are very soft.
 * 3) If necessary, add more water to get soup to desired consistency.
 * 4) Add greens, salt and pepper.
 * 5) Simmer for 10 more minutes or until greens are tender.
 * 6) Stir in lemon juice right before serving.