Lemony Lentil Soup

Here is a recipe for a staple lentil soup that is clean and simple, courtesy of my friend Eleonore.  This and the Split Pea Soup posted recently are her two regular soup choices and both are great recipes.  Both are simple, inexpensive, light, vegan, easy on the stomach, and freeze well.  In this recipe, the fresh lemon juice brings out the flavor of the lentils really nicely and makes it so not very much salt is required to get great flavor. 

Eleonore's Lentil Soup

INGREDIENTS:

2 cups lentils, picked over and washed
1 tablespoon olive oil
1 small onion, chopped
4 stalks celery, chopped
A whole bunch or bag of spinach, chopped
Juice of 1-2 lemons
Salt

DIRECTIONS:

Heat 10 cups of water in a large pot.  When boiling, add the lentils and simmer for 1 hour or more, until the lentils are very soft.

Meanwhile, saute in olive oil the chopped onion, celery, and spinach until the spinach is wilted and the vegetables are soft.  Add the sauteed vegetables to the cooked lentils.  Mix and add lemon juice.  Salt and cook 10 minutes more.