Return to Content

Lemony Lentil Soup

Lemony Lentil Soup
0 votes, 0.00 avg. rating (0% score)
by

Yield: 6 servings.

If you're tempted to add sliced frankfurters to this soup, please don't.

Ingredients:

  • 2 cups lentils
  • 6 cups water
  • 1 large onion, sliced
  • 1/4 cup olive oil
  • 1-1/2 teaspoons salt
  • 1 pound fresh spinach
  • juice of 1 large lemon

Instructions:

Wash and drain the lentils. Cover with the water and simmer for 1-1/2 hours. Saut
Updated Friday, July 20th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Summer Off the Beaten Path

  • 12 Best Places to Picinic
  • Acadian Pride in Northern Maine
  • Saying Goodbye to a Summer Home
  • Hidden Gems in the Upper CT Valley
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

fall-eguide-2014-600x350