| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetarian | Soups, Appetizers, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | lb | Spinach, washed & drained |
| 1 | c | Lentils |
| A few bay leaves | ||
| 3 | tb | Olive oil |
| 1 | bn | Green onions, sliced |
| 2 | Garlic cloves, chopped | |
| 1/2 | ts | Cumin powder |
| 1/2 | ts | Salt |
| 1 | pn | Black pepper |
| Water/stock as required |
INSTRUCTIONS
Chop the washed spinach. Boil lentils in 4 cups water with bay leaves until they are soft. Heat oil in a pot & gently fry the green onions for 2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in cooked lentils. Add another pint of water or stock & cook for a further 15 minutes. Jack Santa Maria, "Greek Vegetarian Cookery" From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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