Lentils and Spinach Soup
In preparation for fixing the lentil and spinach soup soak them overnight. Soaking will allow the cooking time to be reduced to 1 hour. Lentils, when dried, are extremely acid-forming because of the very low organic water content and the high percentage of concentrated protein and carbohydrate. When legumes are raw and strictly fresh, then their moisture content is closer to the proportions found in fresh vegetables and fruits. Growing up my grandfathers had gardens and we had fresh legumes, what a blessing to. Today I order them from local farmers to eat fresh and clean as often as possible.
1 pound bag brown or green lentils
3 – 5 cups of spinach, rinsed
7 cups of water
Crush 2 cloves of garlic in 1-½ tsp. salt
¾ cup onions, chopped
1 stalk celery, finely chopped
1 tbs. olive oil or hemp oil
½ cup lemon juice
1 tsp. arrowroot – to thicken (optional)
Place the lentils in a saucepan with 7 cups of water; bring to the boil. Cover and simmer until tender. Brown the onions in oil; add the chopped spinach and the garlic that was crushed with the salt together and mix well. Sauté slowly until the spinach becomes soft. Bring the lentils back to a boil and add the celery and the sautéed mixture; turn the heat to low and simmer slowly for 5 minutes.
To finish up your soup
For a thin soup, mix in lemon juice and adjust salt to taste. For a thicker soup, mix the arrowroot with the lemon juice and add it to the soup or you can take one cup of cooked lentils and blend then pour back into the soup. Simmer for a few minutes.