Spinach and Lentil Soup

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1/4 c olive oil
Pitas cut into wedges
Black pepper
10 oz Spinach, trimmed & torn
2 1/2 qt Water
1 lg Onion; chopped
1/4 c Lemon juice
1 ts Coriander
2 md Potatoes, scrubbed & diced
1 1/2 c Lentils
1 Garlic clove, crushed
1 tb Salt

Original recipe makes 8 Servings



Wash & drain lentils. Combine with ater, bring to a boil, add salt, reduce heat & simmer, covered 45 minutes to 1 hour. Heat oil in a large skillet, add the onion & garlic & saute until soft & translucent. Add the saute to the lentils. Add the potatoes, spinach, lemon juice, coriander & pepper. Stir thoroughly & simmer until the vegetables are cooked. Add more water if desired. Serve accomapnied with pita wedges.

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