Lentils with Spinach

Ingredients:

1-1/4 pounds fresh or frozen leaf spinach

1 medium-sized onion, peeled

5 T. vegetable oil

2 cloves garlic, peeled and minced

1 cup dried lentils, picked over, washed, and drained

1-1/2 to 1-3/4 t. salt

1 t. ground cumin seeds

1/8 t. freshly ground black pepper

Method:


Separate the fresh spinach leaves and wash well. Do not discard the pinkish roots. Wash them as well. (They will taste very good when cooked.) Bunch up a few leaves at a time and cut them crosswise into 1/2-inch-wide strips. Cut each root into 2 to 3 pieces. If using frozen spinach, cook according to directions, drain and chop coarsely.

Cut the onion in half lengthwise, and then cut the halves into fine half rings.

Heat the oil in a heavy, wide, casserole-type pot over a medium flame. When hot, put in 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 spinach leaves and roots, 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.