| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 1 |
lg |
Potato; diced |
| 1 |
md |
Onion; diced |
| 2 |
sm |
Yellow squash cubed |
| 1 |
lb |
Spinach (washed and torn to preference) |
| 3 |
tb |
Olive oil |
|
|
Salt and pepper to taste |
| 1/4 |
ts |
Allspice |
| 1/4 |
ts |
Cloves (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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