1 c. ground or brown lentils, cleaned & rinsed
1 bay leaf
7 c. water
1 c. chopped onions
2 tsp. parsley
Salt & pepper
1 (1 lb.) can tomatoes
1 c. diced celery
2 tbsp. olive oil
2 cloves garlic, minced
2 (10 oz.) pkg. frozen spinach

Put lentils, bay leaf and celery in a large pot with water and salt. bring to a boil, skimming off any foam that comes to the surface. Lower heat, continue to boil.

While lentils cook, heat oil and add onion; cook for a few minutes. Lower heat and stir in garlic and parsley. Cook until onion is soft. Add tomatoes and combine with lentils. When lentils are soft about 1 hour, stir in the spinach. Add seasonings to taste. Yields 4 servings.