Yield: 8 Servings
|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||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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .