| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
12 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Lentils |
| 10 1/2 |
c |
Water |
| 1 |
tb |
Salt |
| 1/4 |
c |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 1 |
|
Clove garlic; crushed |
| 2 1/2 |
c |
Potatoes; diced |
| 1 |
c |
Carrot; diced |
| 10 |
oz |
Chopped spinach |
| 1/4 |
c |
Lemon juice |
| 1/2 |
ts |
Ground coriander |
INSTRUCTIONS
In a large soup pot,add the lentils and salt to the water or broth.Simmer
for 30 minutes. Meantime saute the onions and garlic until light brown.When
lentils are done,add the onion and garlic and cook for an additional 10
minutes.Add remaining ingredients and salt and pepper to taste. Simmer
until carrots and potatoes are tender.
Recipe by: Ann Lindsey
Posted to MC-Recipe Digest V1 #1008 by "tautog@yahoo.com"
<tautog78@yahoo.com> on Jan 13, 1998
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