4 cups chicken or vegetable stock
 1 can (19 oz) lentils, drained, or 2 cups cooked
 2 stalks celery, chopped
 2 small onions, minced
 2 small cloves garlic, minced
 4 cups chopped fresh spinach, packed (10 oz bag)
 1 Tbsp lemon juice
 salt and pepper
 Curried Yogurt
 
 Notes:
 If using dried lentils, follow lentil soup recipe except 
 substitute 2/3 cup dried brown lentils for canned lentils and add 4 
 cups water with lentils.  Cover and cook for 25 minutes or until 
 lentils are tender, complete as in recipe.
 
 In saucepan, bring stock, lentils, celery, onions and garlic to boil; 
 reduce heat, cover and simmer for 5 minutes.  Add spinach and simmer 
 for 5 minutes.  Add spinach and simmer for 3 minutes.  Add lemon 
 juice; season with salt and pepper to taste.  (If thicker soup is 
 desired, remove half and puree in food processor or blender; return 
 to saucepan and heat through).
 
 Ladle soup into bowls; swirl dollop of curried yogurt into each.
 
 Nutritional Analysis:
 Calories 136
 Total fat   2g  (13% calories)
 Sat fat       trace
 Fibre          4g
 Protein     12g
 CHO          19g
 Cholesterol 1 mg
 Sodium      825 mg
 
 Makes: 5 servings, about 1 cup each