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“Another wonderful recipe from my favorite Middle Eastern deli. Recipe from the "Specialty of the House" column of the (Raleigh NC) News & Observer”
READY IN:
50mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Rinse lentils and pick them over, discarding any stones or debris.
  2. Place lentils in large stockpot and add potatoes, carrots, celery, squash, and garlic.
  3. Add water and bring to a boil.
  4. Reduce heat and simmer, stirring occasionally, for 20-30 minutes, until lentils are tender.
  5. Add parsley, spinach, lemon juice, olive oil, salt, and pepper.
  6. Return to a simmer and cook for 10 more minutes.

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