| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Greek |
Greek, Soups |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Brown lentils |
| 1 |
lb |
Fresh spinach |
| 1 |
|
Onion, chopped |
| 1/4 |
c |
Olive oil |
| 1 |
ts |
Tomato paste |
| 1 |
|
Bay leaf |
| 4 |
c |
Water |
| 2 |
|
Garlic cloves, crushed |
| 1 |
ts |
Cumin |
| 1 |
ts |
Coriander |
| 1 |
ts |
Thyme |
| 1/4 |
c |
Chopped parsley |
| 3 |
tb |
Lemon juice |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
Wash lentils and cook in water until almost tender. Carefully wash,
drain, stem and chop spinach. Heat oilve oil and saute onion, garlic
and spinach until wilted. Add to lentil broth, rinsing saute pan with
a little broth to save oil and garlic remaining in pan. Add to soup
pot with tomato paste, lemon, parsley and the remaining ingredients.
Simmer for 20 minutes. Check seasonings. Serve hot with additional
lemon.
From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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