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Cooked by: Chef / Last Modified: 3/24/2004 / Course: soup / Number of Servings: 8 |
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Directions: Wash & drain lentils. Combine with ater, bring to a boil, add salt, reduce
heat & simmer, covered 45 minutes to 1 hour. Heat oil in a large skillet,
add the onion & garlic & saute until soft & translucent. Add the saute to
the lentils. Add the potatoes, spinach, lemon juice, coriander & pepper.
Stir thoroughly & simmer until the vegetables are cooked. Add more water
if
desired. Serve accomapnied with pita wedges.
| Ingredients:
1 1/2 Cup(s) Lentils
2 1/2 Quart(s) (1 can) Chick Peas **
1 Tablespoon(s) Beef Bouillon; Instant
1/4 Cup(s) Tomatoes, crushed
1 large Onion, chopped
1 Garlic clove, crushed
2 medium Potatoes, scrubbed & diced
10 Ounce(s) Spinach, trimmed & torn
1/4 Cup(s) Onions; finely diced
1 Teaspoon(s) Coriander |
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