Spinach Lentil Soup

1 pound lentils, washed
10 cups chicken broth or stock
2 tablespoons olive oil
1 tablespoon butter
1 large onion
4 cloves garlic, crushed
2 stalks celery, finely chopped
2 pounds fresh spinach, chopped (may substitute 2 pkg. 10 oz. each, frozen chopped spinach, unthawed)
3/4 cup fresh lemon juice
Freshly ground pepper

Combine lentils and broth in large kettle. Simmer for 3 to 4 hours.

Heat oil and butter in medium skillet. Add onion, garlic and celery; sauté over medium heat until tender. Add to cooked lentils. Add spinach, lemon juice, salt and pepper. Cook gently for 30 minutes or more to blend flavors.

Serves 10 to 12

Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated Base

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