Sometimes, when I’m not quite sure what to make for lunch, I make this. It’s quick, easy and delicious. And my kids will eat it, which, let’s face it, is more important than the other three factors combined.
- 1 15 oz can cooked lentils
- 1/2 onion, diced
- 1 bouillon cube (chicken or veggie flavor)
- 1 box frozen spinach or three cups fresh, coarsely chopped
- 3 potatoes, diced
- 1 tbsp lemon juice or more to taste
Drain and rinse the lentils and put in a medium size soup pot along with three cans of water. Add the other ingredients, and cook until the potatoes are tender, about fifteen to twenty minutes. Serve with cornbread or crackers.