Lentils With Spinach
A Vegetarian Dish With Middle Eastern Flair
"Good Morning America's" Diane Sawyer brought back more than just souvenirs from her trip to Syria. She made sure to pack some delicious Syrian recipes along with her, transporting the flavors of the Middle East back to the U.S.
Here is a delicious vegeterian recipe for Lentils with spinach.
Separate the fresh spinach leaves and wash well. Do not discard the pinkish roots. Wash them as well. (They will taste very good when cooked.) Bunch up a few leaves at a time and cut them crosswise into 1/2-inch-wide strips. Cut each root into 2 to 3 pieces. If using frozen spinach, cook according to directions, drain and chop coarsely.
Cut the onion in half lengthwise, and then cut the halves into fine half rings.
Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot, put in the onion and garlic. Stir and saute for 2 minutes. Now put in the lentils and 3 cups of water. Bring to a boil. Cover, lower heat and simmer about 25 minutes or until lentils are just tender. Add the spinach leaves and roots, salt and cumin. Stir to mix and bring to a simmer. Cover and simmer another 10 to 15 minutes or until spinach is tender and well-mixed into the lentils. Stir gently a few times during this period. Put in the black pepper and mix again. This dish may easily be made ahead of time and reheated.