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Lentil-Spinach soup

2 c diced yellow onions
1/4 c olive oil
6 c chicken stock
1 lb (2 1/4 c) green lentils
1 lb chopped frozen spinach or 1 qt fresh, stemmed, washed, and loosely packed
2 tsp ground black pepper
1/4 c fresh lemon juice
salt

In a deep saucepan, saute onions in olive oil until transparent,
but not brown. Add chicken stock and bring to boil. Add lentils
and return to moderate boil. If using frozen spinach, add it at
this point; if using fresh spinach, julienne the leaves and add
when the lentils have been cooking 20 minutes. The soup should
cook a total of 30 to 40 minutes, depending on the dryness of the
lentils. Finish the soup with black pepper, lemon juice, and salt.
Makes 6 servings.

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