1.5 c lentils 10 c swanson broth 1 can diced italian tomatoes 5 carrots diced 4 celery stalks, diced 1 large onion chopped 1 box thawed spinach
saute onion, carrots and celery in olive oil. Add lentils and lemon juice. Add broth and tomatoes. Bring to a boil, then simmer 30 minutes. Add spinach, and simmer 10 minutes. Salt, pepper, and a couple of bay leaves. May add cooked brown rice.