1 cup dry lentils, picked over for any small stones or foreign particles and rinsed
5 cups water
1 (28 ounce) can diced tomatoes
2 stalks celery, diced
2 tablespoons tomato paste
1 large onion, chopped fine
2 teaspoons minced garlic
1 tablespoon olive oil
1  16 ounce package frozen spinach, defrosted or 1 pound fresh spinach, stems trimmed and chopped (about 8 cups)
1 teaspoon dried basil or 1 tablespoon fresh basil

¾ teaspoon salt
Black pepper, to taste

1. In a large pot, place lentils and 5 cups water.  Bring to a boil, lower heat, partially cover and simmer 20 minutes.

2. Heat oil in a skillet.  Add chopped onion, garlic and celery and sauté until tender.

3. Add diced tomatoes, tomato paste, sauted onion, spinach, garlic, celery and basil to lentils. Simmer for 15 minutes.

4. Add salt and black pepper to taste.

Makes approximately 10 cups.

Freezes nicely!