Lentil Soup

8 Servings

* 2 Tbs olive oil
* 2 medium onions, chopped
* 4 cloves garlic, chopped
* 1 bay leaf
* 2 stalks of celery, chopped 2 cups dried lentils
* 2 carrots, chopped
* 8 cups of water
* 1 small can tomato paste
* 4 cups shredded spinach
* Salt and white pepper to taste
* 3 Tbs lemon juice


Heat oil in a large saucepan and saut onion until soft. Add remaining ingredients except spinach and lemon juice. Mix well. Bring to a boil, cover and simmer 1 hour. Add spinach, salt, and pepper, and cook 10 more minutes. Stir in lemon juice and serve.