Wednesday, March 31, 2010

Lemony Lentil Soup

2 TBS olive oil
2 medium onions, diced
1 clove garlic, minced
1 ¼ cup dry lentils, sorted & rinsed
1 tsp salt
4 cups spinach, chopped
1 lemon blended in food processor or blender

Sautee oil, onions, and garlic. Add lentils, water, and salt. Simmer 1 hour. Stir in spinach and lemon. Simmer 5 more minutes and serve warm.

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