| 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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