In a 4 quart pot, sauté celery and onion in olive oil until onion is very brown. Add lentils, water and EGYPTIAN LENTIL SOUP SPICE. Bring to a boil. Reduce heat and simmer, covered, 30 to 40 minutes, until soup is thick and the lentils are tender. If using greens, add them during the last 15 minutes.
- 1 c diced Celery
- 1 c diced Onion
- 2 tbsp Olive Oil
- 1 c Brown Lentils, rinsed
- 8 c Water
- 2 tbsp Egyptian Lentil Soup Spice
- 2 c cut up Greens (Spinach, Kale or Collard), optional