Aura12/01/11




A filling and comforting soup that is really a full meal on its own. Can also be eaten cold. My friend likes using it as a sauce over rice. I've even gotten my kids to eat this! Serve with a French or Italian bed.






  • SERVING/YIELD
    4


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #6416

























INGREDIENTS













  • 1 cup dry lentils










  • 7½ cup water










  • 2 Tbsp oil










  • 10 oz frozen chopped spinach, thawed (1 box)










  • 2 Tbsp tomato paste










  • 1½ tsp salt










  • 1 pinch cumin or cayenne pepper










  1. In a large sauce pot bring lentils and water to a boil over a moderately high heat. Reduce to low, cover pot and simmer for 30 minutes, or until lentils are very tender.



  2. About 10 minutes before the lentils are done, heat oil in a medium sized skillet over moderately high heat; add onion and cook about 5 minutes, stirring often, until onion is soft and golden.



  3. Add spinach, breaking it with a spoon. Reduce heat to low, cover pan and let onion and spinach stew for 5 minutes.



  4. Stir spinach mixture, tomato paste, salt and cumin into the lentils and summer uncovered for 15 minutes to blend favors.















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