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Lemony Lentil Soup

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
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