- 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.