St. Sam's and St. Bede's Recipe Pages
                Bon Appetit!
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Lentil and Spinach Soup

1 medium-sized onion. peeled and chopped
1-2 carrots, ditto
1-2 sticks of celery, chopped
2 tbsp olive oil
6 cups chicken or vegetable broth (veg. broth from cubes is fine)
1-3/4 cups lentils
1 package fresh spinach (optional)
bay leaf
2-3 sprigs parsley (optional)
1 big clove garlic
freshly ground pepper

Saute onion, carrots, and celery in olive oil until onions are translucent. 
Add broth, bay leaf, garlic, and 1 cup lentils and cook until lentils are 
soft. Puree. Remove large stems from spinach and cook briefly, just enough 
to wilt spinach. Drain, and with the back of a wooden spoon, press most of 
the bitter juices out of the spinach. Chop the spinach and add it and the 
remaining lentils to the pureed soup. Cook over gentle heat (or in the 
oven, or best of all, in the microwave) until the whole lentils are tender. 
Season with freshly ground pepper. When serving, you may add a squeeze of 
fresh lemon to each portion -- very good!

Makes about 2 quarts. Freezes well.  I've been planning to try this with 
curry, added just before soup is heated up for serving. 

Date: Mon, 26 Jun 2000 
To: anglican@list.stsams.org
From: Molly Wolf 
Subject: Re: Recipes - corn & 'maters