RFCJ RECIPE ARCHIVE
Posted by : Ruth Lentils with Spinach - pareve
From "Mediterranean Cooking" (HarperPerennial, 320 pages, $17.50), by Paula Wolfert; in "A Mediterranean Lag b'Omer," The Jewish Week, NY. ADAS BE SABANEKH (Lentils with Spinach) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ 1/2 pound lentils 1 cup sliced onion 1/4 cup olive oil 3 cloves garlic, finely chopped 1/4 cup chopped fresh coriander (or Italian parsley) 10 ounces frozen spinach leaves, completely thawed and roughly chopped 2 medium waxy potatoes, peeled and sliced Salt and freshly ground pepper 1/4 cup fresh lemon juice, or more to taste 1. Place washed and picked-over lentils in pan and cover with water. Bring to a boil and cook, covered, about 20 minutes. 2. Meanwhile, brown onion in oil in large casserole. Stir in garlic and coriander. Add spinach and sauté 5 to 6 minutes, stirring often. Add potatoes, lentils, and enough lentil cooking water to cover. Season with salt and pepper. Bring to a boil, lower heat, and simmer until thick and soupy, about 20 minutes. Stir in lemon juice and serve cold or at room temp.
