Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Spinach, washed & drained |
| 1 cup | Lentils |
| \N \N | A few bay leaves |
| 3 tablespoons | Olive oil |
| 1 bunch | Green onions, sliced |
| 2 \N | Garlic cloves, chopped |
| ½ teaspoon | Cumin powder |
| ½ teaspoon | Salt |
| 1 pinch | Black pepper |
| \N \N | 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