Recipe - Lentil-Spinach Soup

2 tablespoon Olive oil
1 lg Onion; chopped
1 pound Lentils; rinsed and drained
4 cup Homemade chicken stock
4 cup Water
1 pound Fresh spinach; washed,
stemmed and torn into
bitesize pieces
One half teaspoon Freshly ground black pepper
1/8 teaspoon Ground allspice
4 ounce Shredded partskim
mozzerella cheese or
4 ounce Lightly beaten plain lowfat
yogurt

In a large stock pot or Dutch oven heat oil over mediumhigh 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.

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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
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