|2 tablespoons||Olive oil|
|1 large||Onion; chopped|
|1 pounds||Lentils; rinsed and drained|
|4 cups||Homemade chicken stock|
|1 pounds||Fresh spinach; washed, stemmed and torn into bite-size pieces|
|½ teaspoon||Freshly ground black pepper|
|⅛ teaspoon||Ground allspice|
|4 ounces||Shredded part-skim mozzerella cheese -or-|
|4 ounces||Lightly beaten plain low-fat yogurt|
In a large stock pot or Dutch oven heat oil over medium-high heat. Add onion and saute until golden brown, 3 to 4 minutes. Stir in lentils, stock and water. Bring to a boil, reduce heat and cover. Simmer 45 to 60 minutes, or until lentils are tender, stirring occasionally.
Stir in spinach, pepper and allspice. Simmer, covered, 15 minutes longer.
Thin the soup with additional chicken stock or water, if desired.
Serve hot, topped with either shredded cheese or whipped yogurt.
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