Lentil Spinach Soup

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Lentil Spinach Soup

 

A variation on the traditional Lentil soup. Healthy,

and one of my favorites.

 

Servings: 5 bowls

 

lentils, 1 1/2 cups, washed

 

reverse osmosis water, 7 cups

 

garlic, 2 cloves crushed

 

sea salt, 1 1/2 teaspoons

 

onions, 3/4 cup chopped

 

olive oil, 1/2 cup

 

spinach, 8 leaves plus a few stalks, finely chopped

 

lemon juice, 1/2 cup fresh

 

celery, 1 stalk finely chopped

 

cornstarch, 1 teaspoon optional

 

Place lentils in a sauce pan with water, bring to a

boil, cover and simmer until tender. Brown onions in

oil, add chopped spinach and garlic crushed with salt

and mix well.

 

Saute slowly until spinach becomes soft. Return

lentils to a boil, add celery and sauteed mixture.

Turn to low and simmer 5 minutes.

 

For a thin soup, mix in the lemon juice and adjust

salt to taste. For a thicker soup, mix cornstarch

with lemon juice before adding to the cooked soup,

then allow soup to simmer a few minutes longer.

 

Language is an _expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

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