Non-Fat Middle Eastern Greens And Lentil Soup - cooking recipe

Ingredients

1 lb of dark lentils
1 teaspoon salt
2 quarts water or 2 quarts vegetable stock
1 medium russet potato, sliced paper thin
1 large chopped onion
1 1/2 1 1/2 lbs spinach or 1 1/2 lbs beet leaves
1/4 cup fresh cilantro, chopped
2 large garlic cloves, minced
1/3 cup lemon juice

Preparation

Wash the lentils and drain them in a colander. Put them into a soup pot with the chopped onion, garlic and salt and two quarts of water or broth, bring to a boil, skim any foam off, and cook for fifteen or twenty minutes.
While the lentils are cooking, wash the greens and remove the stems from the chard or kale if you are using them. Slice the greens in narrow shreds. You should have about four cups.
Spray a non-stick frying pan or seasoned cast iron skillet with canola spray, place it on the burner and add 1/4 cup broth from the cooking lentils to the pan. Add the cilantro and the greens, cover the pan and allow them to wilt for about five minutes. Scrape the contents of the skillet into the pan with the cooking lentils. Cook another twenty minutes or so, until the soup is thick.
Stir the lemon juice into the soup and serve.