Food
Lemony Lentil Soup
By Yankee Magazine|Jul 20 2007|
If you’re tempted to add sliced frankfurters to this soup, please don’t.
Yield
6 servings.
Ingredients
2 cups lentils
6 cups water
1 large onion, sliced
1/4 cup olive oil
1-1/2 teaspoons salt
1 pound fresh spinach
juice of 1 large lemon
Instructions
Wash and drain the lentils. Cover with the water and simmer for 1-1/2 hours. Saut
