I have to thank ABC’s Diane Sawyer for this recipe. During her travels to the Middle East she had the opportunity to taste the local food and share it with us back in the states. This recipe visually looks ok, sounds good , but tastes AMAZING. I grew up with a lot of lentil soup and generally enjoy the flavor, but this was a great combination and I will be making this often. It is loaded in magnesium and folic acids–so it is a super yummy way to get a lot of good stuff into your diet. Not to mention that it is hearty and filling. So here it is.
1 16 oz frozen leaf spinach
1 medium-size onion, peeled
5 tbsp. vegetable oil
2 cloves garlic, peeled and minced
1 cup dried lentils, picked over, washed, and drained
1 1/2 to 1 3/4 tsp. salt
1 tsp. ground cumin seeds
1/8 tsp. freshly ground black pepper
Cut the onion in half lengthwise, and then cut the halves into fine half rings.
Heat the oil in and add 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 thawed and drained spinach leaves along with 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.