Lentil and Spinach Soup
Printer version of this recipe

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.