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.