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1995-09-28
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983b
From: "BONNIE SMITH, A&S LIBRARY, TUFTS" <bsmith@library.tufts.edu>
Newsgroups: rec.food.recipes
Subject: Lentils with Vegetables
Date: Fri, 04 Aug 1995 09:41:05 -0400 (EDT)
Message-ID: <Pine.PMDF.3.91.950804093352.35028B-100000@library.tufts.edu>
1 cup lentils
1 large potato, diced
1 medium onion, diced
2 small yellow squash cubed
1 lb spinach (washed and torn to preference)
3 Tablespoons olive oil
salt and pepper to taste
1/4 teaspoon allspice
1/4 teaspoon cloves
juice from 1 - 2 lemons
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.