| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 1 |
|
Potato, diced |
| 1 |
|
Onion, diced |
| 2 |
|
Yellow squash cubed |
| 1 |
lb |
Spinach, washed and torn to |
|
|
preference |
| 3 |
T |
Olive oil |
|
|
Salt and pepper to taste |
| 1/4 |
t |
Allspice |
| 1/4 |
t |
Cloves |
| 1 |
|
up to |
| 2 |
|
Lemons, juice of |
INSTRUCTIONS
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@LIBRARY.TUFTS.EDU BONNIE
SMITH REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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