| 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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