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SPINACH & LENTIL SOUP

Ingredients: 1 1/2 Cup(s) Lentils 2 1/2 Quart(s) (1 can) Chick Peas ** 1 Tablespoon(s) Beef Bouillon; Instant 1/4 Cup(s) Tomatoes, crushed 1 large Onion, chopped 1 Garlic clove, crushed 2 medium Potatoes, scrubbed & diced 10 Ounce(s) Spinach, trimmed & torn 1/4 Cup(s) Onions; finely diced 1 Teaspoon(s) Coriander Directions: Wash & drain lentils. Combine with ater, bring to a boil, add salt, reduce heat & simmer, covered 45 minutes to 1 hour. Heat oil in a large skillet, add the onion & garlic & saute until soft & translucent. Add the saute to the lentils. Add the potatoes, spinach, lemon juice, coriander & pepper. Stir thoroughly & simmer until the vegetables are cooked. Add more water if desired. Serve accomapnied with pita wedges.
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