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Lebanese   -   Lentils With Spinach And Lemon   adapted from Mediterranean Cooking

  • 1/2 Pound Lentils
  • 1 Large Onion -- sliced
  • 1/4 Cup Olive Oil
  • 3 Cloves Garlic -- finely chopped
  • 1/4 Cup Cilantro -- chopped
  • 10 Ounces Spinach -- chopped
  • 2 Medium New Potatoes -- peeled and sliced
  • Salt And Pepper -- to taste
  • 3 Lemons Lemon Juice
Directions Place lentils in saucepan, cover with water and bring to a boil. Cook, covered for 20 minutes. Meanwhile brown onion in olive oil. Stir in garlic and cilantro. Add spinach and saute 6 minutes. Add potatoes, lentils and enough lentil cooking water to cover. Simmer 20 minutes or until thick and soupy. Stir in lemon juice and serve.
Serves 6
Time to Make 0:00

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