Spinach & Lentil Soupappetizers, greek, soups, vegetarian 1 lb spinach, washed & drained 1 cup lentils 1 a few bay leaves 3 tablespoon olive oil 1 bunch green onions, sliced 2 each garlic cloves, chopped 1/2 teaspoon cumin powder 1/2 teaspoon salt 1 pinch black pepper 1 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" |
