1/3 dried lentils
1/2 cup fresh spinach
1 tsp lemon juice
1/2 tsp olive oil
1/4 tsp corn starch or arrowroot
Salt to taste
3/4 cup water
Directions:
Put the lentils, salt, oil, and water in a 1 quart crockpot. Cook on low for 4-6 hours. Add the spinach 15 minutes before serving the soup. While the spinach is cooking in the soup, whisk together the lemon juice and corn starch (or arrowroot). Add it to the soup before serving and stir.
**For a complete meal, serve with 1 1/2 cup vegetable (tomato and zucchini stir fry, corn, sauteed mushrooms) and 1 serving of grain (quinoa, rice).
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