Lentils with vegetables

Yield: 8 Servings

Measure Ingredient
1 cup Lentils
1 large Potato; diced
1 medium Onion; diced
2 smalls Yellow squash cubed
1 pounds Spinach (washed and torn to preference)
3 tablespoons Olive oil
Salt and pepper to taste
¼ teaspoon Allspice
¼ teaspoon Cloves (up to)
2 Lemons; juice of

Brown onions in olive oil in a 2-quart sauce pan. Set onions aside. Add lentils and fill the pan with water to one inch above the top of the lentils. Cook until well done but still whole (approximately one half hour).

Add the remaining ingredients except for the spinach and the lemon juice.

When vegetable are cooked, add spinach and cook until wilted. Correct seasoning if desired. Remove from heat and add lemon juice. Keep covered until served.

BSMITH@...

BONNIE SMITH

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