Lemon Garlic Lentil Soup

• 1 1/2 cups pasta shells (dry)
• 1 cup split & skinned Urad Dal (dry)
• 5 cups water
• 1 1/2 tablespoons vegetable stock powder
• 1 tablespoon vegetable oil
• 1/2 cup celery, finely diced
• 1/2 cup carrot, finely diced
• 1/4 cup frozen spinach, thawed and drained
• 4 -6 garlic cloves, crushed
• 3 lemons, juice of

1. Cook pasta according to directions. Drain.
2. In a large pot, bring dal, water and broth mix to a boil, reduce heat to medium. Cook until lentils are at desired consistency.
3. In skillet, saute celery, carrots and garlic. for 2-3 minutes. Add spinach and saute for another 1-2 minutes.
4. Add vegetable mixture and pasta to dal. Simmer 5 minutes.
5. Before serving add lemon juice. I also add another clove of crushed garlic, since raw garlic is quite good for you!

pasta shells, water, vegetable stock powder, vegetable oil, celery, carrot, frozen spinach, garlic, lemons

Taken from www.food.com/recipe/lemon-garlic-lentil-soup-138680 (may not work)