Recipe - Lentils With Vegetables

1 cup Lentils
1 lg Potato; minced
1 md Onion; minced
2 small Yellow squash cubed
1 pound Spinach (washed and torn to
preference)
3 tablespoon Olive oil
Salt and pepper to taste
One fourth teaspoon Allspice
One fourth teaspoon Cloves
1 (up to)
2 Lemons; juice of

Brown onions in olive oil in a 2quart 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

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