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.