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Ingredients: 1 1/2 Cup(s) Dried lentils 8 Cup(s) (1 can) Chick Peas ** 1 large Onion; chopped 3 Garlic cloves; crushed 6 Ounce(s) Zucchini,chopped 2 Bunch(s) Spinach; cleaned & chopped 1/2 Cup(s) Fresh parsley 1/4 Teaspoon(s) Freshly ground pepper 1/8 Teaspoon(s) Crushed red hot pepper flake 1/4 Cup(s) Good olive oil Directions: This is a Middle Eastern soup, typical of the simple foods served in the desert regions. Serve with pita bread and a grain or vegetable dish for a simple meal. This soup is also food served cold, stuffed into a pita bread. Place the lentils and water in a large pot. Bring to a boil, cover, and cook for 30 minutes over medium low heat. Add the onion , tomato paste and garlic and cook an additional 30 minutes. Add the spinach, parsley, and peppers. Mix well and cook for another 10 minutes. Add the lemon juice just before serving. Mix in well and serve at once. I added a bit of fresh ground nutmeg & salt to taste. Note: I have found that balsamic vinegar in place of lemon juice is wonderful with lentils and imparts a slightly sweet taste... Nutrition (per serving): 251 calories Total Fat 1 g (4% of calories) Source: The New McDougall Cookbook, Page(s): 161, Date Published: 1993 : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. 1.80á
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