Spinach & lentil soup (santa maria)

Yield: 4 Servings

Measure Ingredient
1 pounds Spinach, washed & drained
1 cup Lentils
A few bay leaves
3 tablespoons Olive oil
1 bunch Green onions, sliced
2 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"

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