Lentil Soup Neomonde

Name: Lentil Soup Neomonde
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 20 serving(s)
Ingredients: 1 1/2 cups dry green lentils; 1 1/2 lbs potatoes, peeled and diced; 2 1/2 lbs yellow onions, chopped; 1 lb carrot, chopped; 1 bunch celery, chopped; 1 lb yellow squash, chopped; 6 tablespoons garlic, minced; 4 quarts water; 3 bunches parsley, chopped; 1/2 lb spinach, chopped; 1 cup fresh lemon juice; 1 cup extra virgin olive oil; 2 teaspoons salt; 1 teaspoon black pepper

Submitted by Impera_Magna

"Another wonderful recipe from my favorite Middle Eastern deli. Recipe from the "Specialty of the House" column of the (Raleigh NC) News & Observer"

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Ready In:: 50mins
Ingredients:: 14
Serves:: 20

ingredients

1 ¹⁄₂ cups dry green lentils
1 ¹⁄₂ lbs potatoes, peeled and diced
2 ¹⁄₂ lbs yellow onions, chopped
1 lb carrot, chopped
1 bunch celery, chopped
1 lb yellow squash, chopped
6 tablespoons garlic, minced
4 quarts water
3 bunches parsley, chopped
¹⁄₂ lb spinach, chopped
1 cup fresh lemon juice
1 cup extra virgin olive oil
2 teaspoons salt
1 teaspoon black pepper

directions

Rinse lentils and pick them over, discarding any stones or debris.
Place lentils in large stockpot and add potatoes, carrots, celery, squash, and garlic.
Add water and bring to a boil.
Reduce heat and simmer, stirring occasionally, for 20-30 minutes, until lentils are tender.
Add parsley, spinach, lemon juice, olive oil, salt, and pepper.
Return to a simmer and cook for 10 more minutes.