Lentil-Spinach Soup

Ingredients

1/4 - 1/2 cup olive oil	3 onions, chopped
4 cloves garlic, pressed	5 cups water
2 cups lentils (rinsed)	2 t salt
1 t pepper

16 oz frozen spinach, thawed

3 T lemon juice (optional, changes taste)

Directions

Stove: Saute onions and garlic in oil. Stir in water, salt, pepper and lentils. Heat (med-hi) to boiling; reduce heat. Cover and simmer 1 hour. Stir in spinach and lemon juice. Cook about 5 more minutes.

Crock pot: combine all ingredients except spinach and lemon juice the night before and store in fridge. Cook on low all day (about 10 hours). Add spinach and lemon juice and cook about 5 more minutes.

Notes

This recipe is from Betty Crocker's Cookbook (pp. 313).