Lentils with Vegetables
1 cup lentils
1 large potato, diced
1 medium onion, diced
2 small yellow squash cubed
1 lb spinach
3 tablespoons olive oil
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.