1/2 pound (1 1/3 cups) brown lentils, washed and picked over
1 small onion, chopped
3 cloves garlic, minced
3 cups water
1 bay leaf
salt and freshly ground pepper
1 pound fresh spinach
1/2 teaspoon ground coriander
1 teaspoon ground cumin (more to taste)
Combine the lentils, onion, 2 of the garlic cloves, water, and bay leaf in a saucepan and bring to a boil. Reduce heat, cover and simmer 30 minutes until lentils are tender. Add salt and freshly ground pepper to taste.
Meanwhile stem and wash the spinach. Chop and wilt in it own liquid in a large frying pan. Drain the lentils, retaining the liquid, discard the bay leaf, and add the lentils to the spinach. Stir together, moisten with some of the cooking liquid from the lentils, and add the coriander, cumin and remaining garlic. Stir together over medium heat for about 5 minutes and serve. Will keep in the refrigerator up to two days.
Four to six servings.
Cal. 146; Fat .64 g; Sod. 48 mg; Protein 12g.; Carbs .25 g.; Cholesterol 0
