2 1/2 c Lentils, rinsed and drained
7 c Water or stock
2 md Onions, chopped
3 Cloves garlic, minced
Juice of one lemon Salt and pepper to taste 2 Stalks celery, chopped
2 tb Olive oil
1 Or 2 bunches spinach, chard,
-or collards, washed and -chopped From “Meals Without Squeals” by Christine Berman & Jacki Fromer. coarsely 1. Saute onions, garlic and celery in the olive oil, 5-10 min.
2. Add lentils, and water or stock and simmer until lentils are very
soft. If necessary, add more water to get soup to desired consistency. 3. Add greens, salt and pepper. Simmer for 10 more minutes or until
greens are tender. 4. Stir in lemon juice right before serving.
Serves 16 preschool or 12 school-age children. 1 meat alternative Posted by Theresa Merkling.