Lentil Supper Soup

3 tablespoons butter

3 garlic cloves, minced

2 small onions, finely chopped

1 large stalk celery, chopped

1/4 cup celery leaves, chopped

2-3 carrots, thickly sliced

1/3 cup raw brown rice

2 tablespoons fresh parsley or cilantro, chopped

11/2 cups washed lentils

Spike (an all-purpose, natural seasoning), to taste

black pepper, freshly ground, to taste

2 cups shredded spinach (optional)

Place lentils in a bowl and cover with cold water. Let them soak while you prepare the other vegetables. Heat the butter in a large pot. Add the garlic, onion, celery, and celery leaves, and cook while stirring for 5 minutes over medium heat or until onions have wilted. Add the carrots, rice, parsley, and lentils. Add 11/2 quarts of water and seasonings. Bring the soup to a boil. Cover it and simmer until the lentils, rice, and vegetables are tender (around 11/2 hours). Add the spinach 20 minutes before serving. Makes 4-5 servings.