Lentils with Spinach - (Middle East)

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Lentils with Spinach - (Middle East)

 

1 1/4 lb. Spinach (fresh or frozen leaf)

1 medium Onion (chopped)

5 Tbs. Oil

2 cloves Garlic (crushed)

1 c. Lentils (dried)

1 3/4 tsp. Salt

1 tsp. Cumin (ground)

4 c. Water

 

 

Chop the spinach into 1/2 inch wide strips. If using frozen spinach,

cook according to directions, drain and chop coursely.

 

Cut the onion in half lengthwise, and then cut the halves into fine

half rings. Saute the onion and garlic on medium heat for 2 minutes.

Add the lentils and water. Bring to a boil. Cover, lower heat and

simmer about 25 minutes or until lentils are just tender. Add the

spinach leaves, salt and cumin. Stir to mix and bring to a simmer.

Cover and simmer another 10-15 minutes or until spinach is tender and

well mixed into the lentils. Stir gently a few times during this

period.