- cook for 1 minute.
- Drain lentils; discard bay leaf and clove. Add to vegetable mixture.
- Stir in the spinach, cream, lemon juice and parsley; cook over low
- heat until heated through and spinach is wilted. Yield: 9 servings
- (2-1/4 quarts).
Nutritional Facts: 1 cup equals 338 calories, 18 g fat (11 g saturated fat), 61 mg cholesterol, 704 mg sodium, 32 g carbohydrate, 14 g fiber, 15 g protein.