Photo: L. Stogdill
1/3 cup olive oil
6 small yellow onions sliced
4 garlic cloves minced
12 cups water or vegetable stock
24 ounces dried lentils (about 3 cups)
1 Tbsp salt
8 cups fresh spinach chopped
1 Tbsp grated lemon peel
3 Tbsp lemon juice
Saute onions and garlic in oil until tender.
Stir in water, lentils and salt. Boil for 15 minutes or until lentils are tender.
Stir in spinach, lemon peel and lemon juice.
Cover and simmer until spinach is tender about 3-5 minutes.
Notes: Substitute 1 or 2 (10 oz) packages of frozen, chopped spinach in place of fresh spinach.
You can also pressure cook the lentils for 3 minutes on high to save time!
6 small yellow onions sliced
4 garlic cloves minced
12 cups water or vegetable stock
24 ounces dried lentils (about 3 cups)
1 Tbsp salt
8 cups fresh spinach chopped
1 Tbsp grated lemon peel
3 Tbsp lemon juice
Saute onions and garlic in oil until tender.
Stir in water, lentils and salt. Boil for 15 minutes or until lentils are tender.
Stir in spinach, lemon peel and lemon juice.
Cover and simmer until spinach is tender about 3-5 minutes.
Notes: Substitute 1 or 2 (10 oz) packages of frozen, chopped spinach in place of fresh spinach.
You can also pressure cook the lentils for 3 minutes on high to save time!
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