Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 c Dried lentils 2 bn Spinach; cleaned chopped
8 c Water 1/2 c Fresh parsley
1 lg Onion; chopped 1/4 ts Freshly ground pepper
3 Garlic cloves; crushed 1/8 ts Crushed red hot pepper flake
6 oz Tomato paste 1/4 c Fresh lemon juice

This is a Middle Eastern soup, typical of the simple foods served in
the desert regions. Serve with pita bread and a grain or vegetable
dish for a simple meal. This soup is also food served cold, stuffed
into a pita bread. Place the lentils and water in a large pot. Bring
to a boil, cover, and cook for 30 minutes over medium low heat. Add
the onion , tomato paste and garlic and cook an additional 30
minutes. Add the spinach, parsley, and peppers. Mix well and cook for
another 10 minutes. Add the lemon juice just before serving. Mix in
well and serve at once. I added a bit of fresh ground nutmeg salt
to taste. Note: I have found that balsamic vinegar in place of lemon
juice is wonderful with lentils and imparts a slightly sweet taste...
Nutrition (per serving): 251 calories Total Fat 1 g (4% of calories)
Source: The New McDougall Cookbook, Page(s): 161, Date Published: 1993
:

D/L from Prodigy 12-14-94. Recipe collection of Sue Smith.

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