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1 clove garlic, minced
1 large onion, chopped
1 bay leaf
6 brown peppercorns
Worcestershire sauce
tabasco sauce
2 stalks celery with leave; chopped
3 medium carrots, chopper
Vi lb. spinach, washed anc stemmed
plain yogurt (optional!
In a dutch oven or other large pot, combine stock, lentils, tomato, garlic, onion, bay leaf, peppercorn, Worcestershire sauce and tabasco. Cook over medium low heat until lentils are tender (about one hour). Add celery, carrots and dill or carroway seeds. Cook until vegetables are almost tender. Add spinach and cook ten minutes more. Add more broth, water, or tomato juice if liquid gets too low.
Serve with a dollop of yogurt if desired.
Sheila Geoghegan, resident of Washington and co-author of the cookbook Dining Out and Dining In, recommended this hearty soup from her
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