Lentil and Spinach Soup

1/2 cup lentils
2 tbsp olive oil or whatever you have on hand
1 leek, chopped
1 onion, chopped
1 celery stalk, chopped
1/4 pound potatoes (about 4 med size)peeled and chopped
4 cups chicken broth
1 large handful of spinach, stems removed

In a medium size pan toss in lentils, cover with water and bring to a boil. Reduce heat and simmer for 20 minutes or until tender then drain. In a large skillet toss in oil, leek, onion,and celery saute for 5 minutes or until softened. Add the potatoes and cook. Stir frequently for 10 minutes. Now add the broth and bring to a boil. Reduce the heat, cover and simmer for 20 minutes or until the potato is tender. Next toss in the spinach and cook fro 1 minutes. Transfer this into a blender and puree. After blended return to pan and toss in the lentils.
Bring soup to a steaming simmer and then serve.

Note- this will take about an hour to make and can serve 8. This soup is a low fat choice too.