| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Swiss |
Beans, Soups |
8 |
Servings |
INGREDIENTS
| 1 |
c |
Brown lentils, rinsed and |
|
|
drained |
| 8 |
c |
Water |
|
|
Salt |
| 1/4 |
c |
Finely chopped fresh |
|
|
cilantro leaves |
| 2 |
|
Onion, finely chopped |
| 4 |
|
Cloves garlic, crushed |
| 1/4 |
c |
Olive oil |
| 5 |
oz |
Spinach leaves, washed and |
|
|
chopped |
| 1 |
c |
Finely chopped fresh parsley |
| 1/2 |
c |
Lemon juice |
INSTRUCTIONS
Place lentils, water and salt in a pot and cook over a medium heat
until the lentils are tender but still intact and slightly firm.
Meanwhile, fry the coriander leaves, onions, and garlic in the oil,
stirring until the onions are golden brown. Add the fried mixture with
its oil to the lentils, then stir in spinach, parsley, and lemon
juice. Simmer until the spinach is cooked. Serve. VARIATION: Swiss
chard may be substituted for the spinach. *Hanneman > "Shawrbat 'Adas
ma' Sabanikh," FROM THE LANDS OF FIGS AND OLIVES, Habeeb Salloum and
James Peters. 1995. Paperback 1997: Interlink Books. ISBN 1566561590
Recipe by: FROM THE LANDS OF FIGS AND OLIVES* By Kitpath
<phannema@wizard.ucr.edu> on Jun 12, 1998, converted by MM_Buster
v2.0l.
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