Fresh spinach leaves; stemmed, washed; and loosely packed
2
ts
Ground black pepper
1/4
c
Fresh lemon juice
Salt to taste
INSTRUCTIONS
In a deep saucepan, saute onions in olive oil until transparent, but not
brown. Add chicken stock and bring to boil. Add lentils and return to
moderate boil. If using frozen spinach, add it at this point; if using
fresh spinach, julienne the leaves and add when the lentils have been
cooking 20 minutes. The soup should cook a total of 30 to 40 minutes,
depending on the dryness of the lentils. Finish the soup with black pepper,
lemon juice, and salt. Makes 6 servings.
REC.FOOD.RECIPES
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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