Spinach-Lentil Soup

Serves 10-12

1 lb. lentils, washed
10 cups chicken broth
2 Tbsp. olive oil
1 Tbsp. butter
1 large onion, chopped
4 cloves garlic, crushed
2 stalks celery, finely chopped
2 lbs. fresh spinach, chopped (may substitute 2 (10 oz) pkgs. frozen chopped spinach, unthawed)
3/4 cup fresh lemon juice
Salt
Freshly ground pepper

Combine lentils and broth in large kettle. Simmer for 3-4 hrs.

Heat oil and butter in medium-size skillet. Add onion, garlic, and celery; saute over medium heat until tender.
Add to cooked lentils. Add spinach, lemon juice, salt and pepper. Cook gently for 30 min. or more to blend flavors.
Even better the next day!