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Name: Lentils with Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 2 sm Yellow squash cubed; 1/4 ts Cloves; 1 md Onion; diced; 1 lb Spinach (washed and torn to; 1 c Lentils; 1 -(up to); salt and pepper to taste; 1/4 ts Allspice; 3 tb olive oil; 2 Lemons; juice of; 1 lg Potato; diced

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INGREDIENTS

2 sm Yellow squash cubed
1/4 ts Cloves
1 md Onion; diced
1 lb Spinach (washed and torn to
1 c Lentils
1 -(up to)
salt and pepper ; to taste
1/4 ts Allspice
3 tb olive oil
2 Lemons; juice of
1 lg Potato; diced

Servings

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 G Internet, G Internet.

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Nutrition

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Serving Size: 1 Serving (86g)
Recipe Makes: 8 Servings

Calories: 76
Calories from Fat: 13 (17%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 20.6mg		1 %
Potassium 207.5mg		5 %
Total Carbohydrate 11.3g		3 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 6.9g
Protein 5.1g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 76

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