Spinach & lentil soup
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Spinach, washed & drained |
| 1 | cup | Lentils |
| A few bay leaves | ||
| 3 | tablespoons | Olive oil |
| 1 | bunch | Green onions, sliced |
| 2 | eaches | Garlic cloves, chopped |
| ½ | teaspoon | Cumin powder |
| ½ | teaspoon | Salt |
| 1 | pinch | Black pepper |
| Water/stock as required | ||
Directions
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"