Lentils With Spinach

This is a Middle Eastern recipe from Madhur Jaffrey's World of the East Vegetarian Cooking. This is good over brown rice and served with Hoda's Cucumber-Yogurt With Dill.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 10  ounces spinach, frozen
• 1  medium onion
• 5  tablespoons  vegetable oil
• 2  garlic cloves, minced
• 1  cup lentils (picked over and rinsed)
• 1  teaspoon salt
• 1  teaspoon ground cumin
• 1⁄8 teaspoon pepper

Directions

1. Cut onion in half lengthwise and then cut the halves into fine half rings.
2. Heat oil over medium flame.
3. When hot, put in onion and garlic. Stir and saute for 2 minutes.
4. Put in lentils and 3 cups of water. Bring to a boil.
5. Cover, lower heat, and simmer about 25 minutes or until lentils are just tender.
6. Defrost spinach and add spinach, salt, and cumin to the lentils.
7. Simmer 10 minutes. Add pepper. Serve.