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Spinach & Lentil Soup

ethnic, soups, vegetarian

1 lb spinach, washed & drained
1 cup lentils
1 a few bay leaves
3 tablespoon olive oil
1 bunch green onions, sliced
2 each garlic cloves, chopped
1/2 teaspoon cumin powder
1/2 teaspoon salt
1 pinch black pepper
1 water/stock as required

Chop the washed spinach. Boil lentils in 4 cups water with bay leaves until they are soft. Heat oil in a pot & gently fry the green onions for 2 minutes. Add garlic & seasonings. Add spinach. Mix well & put in cooked lentils. Add another pint of water or stock & cook for a further 15 minutes. Jack Santa Maria, "Greek Vegetarian Cookery"

Yield: 4 servings

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