Lentil Soup
- 1 tablespoon olive oil
- 2 medium onions (chopped)
- 1 pound lentils
- 2 cans chicken broth ((plus 2 cans water))
- 1 package frozen chopped spinach
- Boil lentils in broth and water until almost done (no longer than 1 hour)
- While Lentils are cooking, saute onions in oil, set aside.
- Add onions and cook 20 minutes.
- Add spinach and cook another 10 minutes.
- Dilute with more water, if necessary.
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