GENTLE LENTIL SOUP

Servings: 16
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, chard,
-or collards, washed and
-chopped

From ‘Meals Without Squeals’ by Christine Berman and 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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