spinach and lentil soup (santa maria)

4 Servings
1 pounds Spinach, washed & drained
1 cup Lentils
  A few bay leaves
3 tablespoons Olive oil
1 bunch Green onions, sliced
Garlic cloves, chopped
½ teaspoon Cumin powder
½ teaspoon Salt
1 pinch Black pepper
  Water/stock as required

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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