What is the soup's origin -- Armenian, Greek, Mediterranean? Who knows? All I know is that it’s delicious, nutritious, and perfect anytime of the year, but especially for Lent.
Lentil Soup with Spinach
1 stalk celery, finely chopped 1 carrot, finely chopped 1 small onion, finely chopped 2 Tbsp. Olive oil 1 cup brown or green lentils, picked over and rinsed 6 cups water or vegetable stock 1 -10 oz. Package frozen chopped spinach, thawed salt and pepper, to taste lemon wedges
1. In a large pot, saute celery, carrot, and onion in olive oil until soft but not brown.
2. Add lentils and water or vegetable stock. Cook, with pot cover tilted, on medium heat for about 45 minutes or until lentils are soft. Stir occasionally. Add more liquid if needed.
3. Add spinach and cook for another 15 minutes.
4. Season with salt and pepper.
5. Serve with a squeeze of fresh lemon juice.