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Ingredients
1 c. dry green lentils                                        
½ c. fresh parsley, chopped
2 T. canola oil                                                   
4 c. fresh spinach, chopped
2 garlic cloves, minced                           
2 medium potatoes, cubed
2 medium onions, chopped                                     
¼ c. lemon juice
6 c. vegetable/chicken broth                
Salt and pepper to taste
 
Directions
Cover lentils with 2 ½ cups water in a medium saucepan. Bring to boil and reduce to simmer, covered for 30 minutes. Set aside and drain liquids. Sauté garlic and onions with oil in a large saucepan until browned. Add vegetable or chicken broth, lentils and remaining ingredients except lemon juice. Cook mixture for about 1 hour until lentils and potatoes are tender. Add lemon juice and serve.