This is a refreshing change of pace from standard winter fare - the lemon finish makes this so tasty I guarantee you will eat at least two bowls. It might even be possible that you can even get you children to eat spinach this way! Maybe...
This is filling by itself, but you can serve it over rice for a more substantial meal. This recipe is of Lebanese origin.
Adas be Sabanekh (Lentils with Spinach and Lemon)
$0.83 per serving: Vegan, Vegetarian, and Gluten-free
Organic, add $0.25 per serving
- 1/2 pound lentils
- 1 cup sliced onion
- 1/4 cup olive oil
- 3 garlic cloves, peeled & finely chopped
- 1/4 cup chopped fresh corriander (cilantro)
- 10 ounces frozen spinach leaves*, completely thawed, drained, and roughly chopped
- 2 medium waxy potatoes, peeled & sliced
- Salt & freshly ground black pepper, to taste
- 1/4 cup freshly squeezed lemon juice, or more to taste
*I prefer fresh spinach but I don't buy pre-washed bagged spinach because of the nasty chemicals they use to wash it. To easily and effectively wash your own fill a sink or tub with cold water, float the spinach in the water & mix up slightly, come back in 10 minutes and the sand/grit should have all fallen to the bottom!
- Wash and pick over the lentil. Place in a saucepan and cover with water. Bring to a boil. Cook, covered, anbout 20 minutes. Add water if needed so the lentils stay covered!
- Meanwhile, brown the onion in a large casserole. Stir in the garlic and corriander. Add the spinach and saute 5 to 6 minutes, stirring frequently. Add the potatoes, lentils, and enough lentil cooking liquid to cover (for more broth, add more tap water). Season with salt and pepper to taste.
- Bring to a boil, lower the heat, and cook at a simmer until potatoes are soft, about 20 minutes. For a thicker, more stew-like consistancy, you can simmer up to one hour.
- Immediately before serving, stir in the lemon juice. Taste and, if needed, add more salt and ground black pepper.
Adapted from Mediterranean Cooking, by Paula Wolfert (1994).