Update my dinner status, I'm making this tonight.
Servings: 8 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
In a large stock pot or Dutch oven heat oil over medium-high heat. Add onion and saute until golden brown, 3 to 4 minutes. Stir in lentils, stock and water. Bring to a boil, reduce heat and cover. Simmer 45 to 60 minutes, or until lentils are tender, stirring occasionally. Stir in spinach, pepper and allspice. Simmer, covered, 15 minutes longer. Thin the soup with additional chicken stock or water, if desired. Serve hot, topped with either shredded cheese or whipped yogurt. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
