| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Lentils |
| 1/2 |
kg |
Fresh spinach or 1/4 kilo frozen |
| 1 |
lg |
Onion chopped fine |
| 2 |
tb |
Oil; (up to 3) |
| 2 |
tb |
Tomato past |
| 1 |
ts |
Lemon zest |
|
|
Salt and pepper |
INSTRUCTIONS
Clean the lentils put in a big pot cover with 2 liters water bring to a
boil cook until soft.
strain and chop the spinach ,fry the onions in the oil add the spinach cook
on low heat for a few minutes add to the lentils stir and add salt pepper
and zest can add some paprika too .Simmer for 15 minutes adjust spices ,if
too thick add some water I hope you like it.
Posted to JEWISH-FOOD digest by "M. Reuter" <<moshe@escape.ca> on Apr 27,
1998
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