Lentil and Spinach Soup

• 1 12 cups dried brown lentils
• 7 cups water
• 2 garlic cloves
• 1 teaspoon coarse salt
• 34 cup onion, chopped
• 14-12 cup oil
• 8 spinach leaves
• 2 -4 stalks spinach (use leaves in another dish)
• 12 cup lemon juice
• 1 teaspoon cornstarch (optional)
• 1 stalk celery, chopped finely

1. Sort and rinse the lentils in a large bowl discarding any debris or damaged legumes.
2. Place the lentils in a large pot with the water.
3. Bring the water to a boil, reduce to a simmer and cover.
4. Cook for 25-30 minutes until lentils are tender but still retain their shape.
5. Finely mince the garlic and create a paste by mashing it with the salt using a mortar or the back of a large knife.
6. In a separate pan, brown the chopped onions in the oil.
7. Add the spinach leaves and stalks, as well as the garlic paste.
8. Simmer over low heat until the spinach is wilted.
9. Bring the lentils back to a boil and add the onion spinach mixture and the celery.
10. Turn the heat down again and simmer for 5 minutes.
11. If you would like a thin soup, add the lemon juice alone.
12. For a thicker soup, whisk the cornstarch into the lemon juice before adding.
13. If adding cornstarch be certain to simmer a few additional minutes until soup thickens.

brown lentils, water, garlic, coarse salt, onion, oil, leaves, stalks spinach, lemon juice, cornstarch, celery

Taken from www.food.com/recipe/lentil-and-spinach-soup-184614 (may not work)