Description Edit

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

Ingredients Edit

Directions Edit

  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.
Community content is available under CC-BY-SA unless otherwise noted.