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